Individual Beef Croustades with Boursin & Mushrooms

Ingredients

• 2 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper
• 6 filets mignons, 6 oz. each and about 1-¾ 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
• + 8 more ingredients
• • 1-lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
  • ¼ lb. (½ cup) unsalted butter, melted; more if needed
  • ¼ cup thinly sliced fresh chives
  • 1 lb. fresh white button or cremini mushrooms, cleaned
  • 2 medium shallots
  • 1 clove garlic, cut in half
  • 1 Tbs. olive oil
  • ¼ cup chopped fresh flat-leaf parsley

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 th...

View full recipe at Fine Cooking