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Individual Beef Croustades with Boursin and Mush. Recipe

   
 

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     Individual Beef Croustades with Boursin and Mush.

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 garlic clove, cut in half
unsalted butter
1 tbs. olive oil
1/4 cup chopped fresh flat-leaf parley
salt and pepper.
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 fridge overnight
1/4 thinly sliced fresh chives

Instructions
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 immediately
Serving Suggestions
Fried mashed potatoes, green beens.


Originally Submitted
1/22/2018





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