Individual Beef Croustades with Boursin & Mushrooms

Individual Beef Croustades with Boursin & Mushrooms
Photo by Scott Phillips


  • 6 filets mignons, 6 oz. each and about 1-¾ inches thick
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tbs. olive oil
  • 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
  • 2 medium shallots
  • Kosher salt
  • + 8 more ingredients
    • 1 Tbs. unsalted butter
    • 1 clove garlic, cut in half
    • 1 Tbs. vegetable oil
    • Kosher salt and freshly ground black pepper
    • ¼ cup thinly sliced fresh chives
    • 1 lb. fresh white button or cremini mushrooms, cleaned
    • 2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature
    • 2 Tbs. unsalted butter

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


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