Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Individual Beef Croustades with Boursin & Mushrooms

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: six.

Ask for filets from near the tail end of the tenderloin so they’re tall and narrow, rather than short and wide.

Ingredients

For the mushroom filling:

  • 1 lb. fresh white button or cremini mushrooms, cleaned
  • 2 medium shallots
  • 1 clove garlic, cut in half
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

For the croustades:

  • 6 filets mignons, 6 oz. each and about 1-3/4 inches thick
  • Kosher salt
  • 1 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature
  • 1-lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
  • 1/4 lb. (1/2 cup) unsalted butter, melted; more if needed
  • 1/4 cup thinly sliced fresh chives

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 950
      Fat Calories (kcal): 570
      Fat (g): 64
      Saturated Fat (g): 35
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 23
      Cholesterol (mg): 220
      Sodium (mg): 1180
      Carbohydrates (g): 45
      Fiber (g): 2
      Protein (g): 45

Preparation

For the filling:

  • Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.
  • Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon salt and pepper to taste. The filling can be refrigerated for up to a week or frozen for up to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may have developed in the freezer.

For the croustades:

  • Sear the filets: Season the filets mignons generously on all sides with salt. Heat the butter and oil in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling.
  • Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.
  • To assemble: Mash the Boursin with a fork in a small bowl until spreadable. Remove at least 24 sheets of phyllo from the package and cut them into
    10-inch squares. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out. Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet at a 90-degree angle over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives. 
  • Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.
  • Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.
  • To bake: Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.

Reviews

Rate or Review

Reviews

  • cookinvictoria | 12/31/2013

    Delicious and impressive! Made this for our Christmas Eve dinner for 14 people. Tenderloin was a perfect medium rare. The combination of a crispy outer layer of phyllo, with the earthiness of the mushroom mixture and the creaminess of the boursin cheese - fabulous! Loved that I could prepare this in advance and pop them into the oven when guests arrived. A somewhat time consuming recipe but not difficult. Absolutely worth every minute. A definite keeper.

  • Reeb | 11/07/2013

    This has been a friends and family favorite for years. It's a little work, but the recipe can be made partially in advance.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks