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?
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