Sautéed Beef with Mushroom and Pepper Sauce | Boursin Cheese
Recipe

Sautéed Beef with Mushroom and Pepper Sauce

with Boursin® Cracked Black Pepper Cheese

Elevate any social occasion with this rich, delectable dish. The Boursin Cracked Black Pepper Cheese adds an extra creamy punch to the white wine reduction that bastes the tender, bite-sized beef tenderloin. In just 30 minutes, you’ll have a meal perfect for entertaining.

  • Level medium

  • Prep time 15 min

  • Cook time 15 min

  • Total time 30 min

Directions

Your Turn To Create

Mushroom Sauce
  • Heat oil in a large sauté pan over medium heat.
  • When oil begins to shimmer, add mushrooms, shallots, and onion.
  • Stir occasionally until shallots begin to turn translucent and mushrooms give up their water, about 5 minutes.
  • Add wine and reduce liquid volume by half.
  • Turn heat down to low, cover, and cook gently for 5 minutes.
Beef
  • Melt butter over high heat in a second large skillet.
  • When butter stops foaming, add beef, a large pinch of salt, and black pepper.
  • Cook, stirring constantly until beef is cooked through, about 3 minutes.
  • Add cognac, carefully light with a match and shake the pan.
Combine and Serve
  • Transfer cooked beef into mushroom sauce.
  • Add chopped parsley and paprika and stir to combine.
  • Serve immediately.

Tip

Mushrooms are like little sponges and will soak up moisture if you submerge them in water. To clean your cremini mushrooms, use a damp paper towel or a soft brush to wipe each mushroom, one at a time.

  • 1 box of Boursin Cracked Black Pepper Cheese , crumbled

  • 10 ounces cremini mushrooms, wiped clean, trimmed & sliced

  • 1 pound beef tenderloin, cut into thin, bite-sized slices

  • 1/2 cup sliced shallot

  • 1/4 cup white wine

  • 1/2 cup yellow onion, sliced

  • 1 tablespoon butter

  • Sea salt

  • Black pepper

  • 2 ounces cognac

  • 1 tablespoon lemon juice

  • 4 sprigs flat leaf parsley, stems and all, roughly chopped

  • 1 pinch paprika

  • 2 tablespoons olive oil

  • 2 tablespoons heavy cream

  • 1/2 box of Boursin Cracked Black Pepper Cheese , crumbled

  • 5 ounces cremini mushrooms, wiped clean, trimmed & sliced

  • 1/2 pound beef tenderloin, cut into thin, bite-sized slices

  • 1/3 cup sliced shallot

  • 1/6 cup white wine

  • 1/3 cup yellow onion, sliced

  • 1/2 tablespoon butter

  • Sea salt

  • Black pepper

  • 1/2 ounces cognac

  • 1/2 tablespoon lemon juice

  • 2 sprigs flat leaf parsley, stems and all, roughly chopped

  • 1/2 pinch paprika

  • 1 tablespoon olive oil

  • 1 tablespoon heavy cream

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