Black Pepper
Boursin Artisan Burger
with Boursin Black Pepper Cheese
A burger that will be the star of any barbecue. Go ahead and fire up your grill!
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Level: easy
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Total Time: 25 min
Recipe
Sautéed Beef with Mushroom and Black Pepper Sauce
with Boursin Black Pepper Cheese
Elevate any social occasion with this rich, delectable dish. The Boursin 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.
View the Ingredients List-
Featured Flavour
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Level medium
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Prep time 15 min
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Cook time 15 min
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Total time 30 min
Directions
YOUR TURN TO CREATE
Mushroom Sauce
- Heat oil in a large saucepan 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 saucepan
- 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 mushrooms, use a damp paper towel or a soft brush to wipe each mushroom, one at a time.
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1 box of Boursin Black Pepper Cheese , crumbled
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250g button mushrooms, wiped clean, trimmed & sliced
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500g beef tenderloin, cut into thin, bite-sized slices
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4 shallots, finely sliced
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60ml white wine
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1 white onion, sliced
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1 tablespoon butter
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Sea salt
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Black pepper
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60ml cognac
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1 tablespoon lemon juice
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4 sprigs flat leaf parsley, stems and all, roughly chopped
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1 pinch paprika
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2 tablespoons olive oil
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2 tablespoons heavy cream
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1/2 box of Boursin Black Pepper Cheese , crumbled
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140g button mushrooms, wiped clean, trimmed & sliced
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250g beef tenderloin, cut into thin, bite-sized slices
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2 shallots, finely sliced
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30ml white wine
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1/2 white onion, sliced
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1/2 tablespoon butter
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Sea salt
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Black pepper
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30ml cognac
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1/2 tablespoon lemon juice
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2 sprigs flat leaf parsley, stems and all, roughly chopped
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1/2 pinch paprika
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1 tablespoons olive oil
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1 tablespoons heavy cream
