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Individual Beef Croustades with Boursin & Mushrooms

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Serves six.

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

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
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.

Individual Beef Croustades with Boursin & Mushrooms Recipe

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.

Individual Beef Croustades with Boursin & Mushrooms Recipe

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.

Individual Beef Croustades with Boursin & Mushrooms Recipe

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.

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

Photo: Scott Phillips

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.

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

Wonderful presentation and taste. Served this for 8 girls cutting a large tenderloin piece in half and was still more than enough. Will definitely make this again.

awesome recipe...it was a bit difficult& time consuming to make but I turned the experience into a cooking class with my daughter & 3 of her girlfriends. I had the mushroom filling made ahead, the cheese @ room temp and then they cooked their own steak & assembled each bundle. Placed them on parchment paper on baking sheet & wrote their name & husbands name beside their steak. Fun Party!!

The first time I made this recipee, the guests thought it looked spectacular and insisted on taking pictures! In addition, it was as good as it looked. The second time I made it, I substituted salmon fillets for the beef for two of the guests who are vegetarians - they came out just as good. The best thing about this recipee is that you can prepare it ahead and simply pop it in the oven after the guests arrive. Fabulous!

I was really happy with the results of this recipe. I only gave four stars because I thought that it called for too much phyllo - not all of it cooked through by the time the tenderloin was done. I would cut down to 4 pieces of phyllo per tenderloin to make it less doughy. I served these with the port wine sauce on the other stuffed tenderloin recipe on this site - exquisite.

I made this for Christmas dinner for my family. It was excellent and the timing was perfect for the beef to be done at the level we like (rare to medium rare). The make ahead feature was also great! I had to sub pepper goat cheese (local supply issues) and that worked very well.

I made this for our New Year's Eve dinner with friends and they all loved it. Other than the fact they tasted great, I loved being able to make them ahead of time and loved the presentation. I plan to make them again for other friends on Valentine's day.

This is fabulous - very festive to serve - well worth the time and effort.

A great dinner party dish. It was easy to make ahead and I was able to spend time with my guest rather than in the kitchen. I used both the white and cremini mushrooms. Next time I make this dish I would use larger size phyllo dough. I found the 10x10 inch difficult to wrap and shape around the beef. I would also increase the amount of melted butter. I found that I had to keep melting more to cover the layers of phyllo dough. I bake beef croustades on a baking stone. I would highly recommend this recipe if you want to impress your guest.

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