1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 garlic clove, cut in half
1 tbs. olive oil
1/4 cup chopped fresh flat-leaf parley
salt and pepper.
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 fridge overnight
1/4 thinly sliced fresh chives
For Filling- Trim the musroom stems close to the caps.
Put the mushrooms, shallots and garlic in a food
processor and pulse until finely chopped but not pureed;
scrape bowl as needed. Transfer the chopped
mushrooms to the center 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 saute pan
over medium heat. Add the mushrooms, cover, and cook,
stirring occasionally, unitl 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 refrigerated for up to
a week or frozen up to two weeks. If frozen, thaw
overnight in the fridge and, if necessary, cook genly 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 (let sit for a few
hours). Heat the butter and oil in a 10-inch skillet or saute
pan over medium heat until very hot and sizzling. Put
three of the pilets in the pan and sear on one side until
well browned. 1 - 2 minutes. Turn and brown the other
side. Then quickley sear along the sides, using tongs to
turn, about another 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 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 pain 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 90
degree angle over the first. Brush butter over it as wll and
sprinkle with 1/2 tsp chives. Make four layers omitting
the chives from the last layer. with corners of the phyllo
pointing in different directions--starlike. Blot one filet dry
with a paper towel. Set 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. Gather the edges and pierce together.
Brush with butter. Bake at 400 degrees - rotate baking
sheet after 10 minutes - bake total of 17 - 22 minutes or
until filet reads 130 degree for medium rare. Serve
Fried mashed potatoes, green beens.
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