Follow these steps for perfect results
beef tenderloin
cut into 6oz medallions
beef base
water
boursin cheese
pepper
freshly ground
parsley sprigs
fresh
Bring water to a boil in a small pot.
Add beef base and boursin cheese to the boiling water.
Stir well until the mixture reaches a thin gravy consistency.
Crust both sides of each beef medallion with black pepper.
Grill each 6 oz medallion to the desired level of doneness.
Remove the medallions from heat and let them rest for 5 minutes.
Top each medallion with the boursin au jus.
Garnish with parsley.
Serve immediately.
Expert advice for the best results
Use a meat thermometer to ensure the beef is cooked to your desired doneness.
For a richer sauce, add a splash of red wine to the au jus.
Serve with roasted vegetables or mashed potatoes.
Everything you need to know before you start
15 minutes
The au jus can be made ahead of time and reheated.
Arrange the beef tenderloin medallions on a plate and drizzle with the boursin au jus. Garnish with fresh parsley.
Serve with roasted asparagus and garlic mashed potatoes.
Pair with a side salad.
Pairs well with beef tenderloin.
Discover the story behind this recipe
French cuisine often emphasizes rich sauces and high-quality ingredients.
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