1. Prepare and sear the tenderloin
Cut the tenderloin into medallions about 2 cm thick.
In a large skillet, heat the olive oil and butter over medium heat.
Brown the pork medallions for 3 to 4 minutes on each side, until golden brown. Set aside.
2. Prepare the Boursin sauce
In the same skillet, add the shallot and garlic. Sauté for 2 minutes until translucent.
Deglaze with the white wine and reduce by half.
Incorporate the crème fraîche and Boursin, mixing well to obtain a creamy sauce. Simmer for 3 to 5 minutes.
Season with salt and pepper to taste.
3. Finish and serve
Return the pork medallions to the skillet and let them reheat for 5 minutes over low heat, coating them well with sauce.
Sprinkle with fresh parsley before serving.
Ideal Accompaniments
🍽 Fresh tagliatelle or homemade mash to fully enjoy the sauce.
🥦 Steamed vegetables like green beans or carrots for a light touch.
🥔 Sautéed potatoes for a more gourmet side.
Chef’s Tips 👩🍳
✅ Add mushrooms for even more flavor.
✅ Replace the white wine with chicken broth if you prefer alcohol-free.
✅ Try with Boursin shallot & chives for a delicious variation!
A simple, quick and ultra creamy dish that will delight your taste buds! 😍 Do you like cheese sauces in your dishes?
Wow, I couldn’t ask for anything else, mozzarella bread with garlic is so delicious!
These are divine! They taste just like the real thing!
Hands down, when it comes to game days, my hubby won’t eat anything else!.
Put this on the table and blink—it’s gone! My guests just devour it
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