Effortless. Show-stopping.
Beef Tenderloin – Filet Mignon. Boursin Cheese “Butter.” Roasted Eggplant.
I say “yes” to all of these things.
Boursin Buttered Tenderloin Eggplant Medallions.

And, the recipe is truly elementary AND exquisite. Gorgeously gourmet and undemanding.

Simply roast the eggplant and colorful petite potatoes, cook the steak sous vide, season, stack, slather in Boursin butter, and serve.

Sprinkle with chives and salt and pepper.

Delightfully done.
BAM 💥!!! Thank you, Emeril.

Boursin Buttered Tenderloin Eggplant Medallions

2 small filet mignon-beef tenderloin steaks (4 oz. each), grilled or cooked sous vide (see instructions below)
sea salt and pepper

2 Tbs. olive oil, equally divided for roasting eggplant and potatoes
1 medium eggplant, sliced into 1/4″ medallions
1/2 lb. petite potatoes, halved
sea salt and pepper

2 oz. Boursin Gournay Cheese (shallot and chive flavor)
fresh chives
freshly ground pepper

Set the sous vide to 130 degrees (F). – Alternatively, prepare the grill to slow cook the filet to desired “doneness.”
Preheat the oven to 425 degrees.
Salt eggplant slices with coarse sea salt and let them “sweat“* for 15 minutes.
Rinse the eggplant rounds and pat dry.
Transfer to a baking dish and toss with oil, fully coating.
Roast, covered, for 10-12 minutes, stirring once or twice. Remove covering and roast for an additional 1-2 minutes. Remove from oven.

At the same time, toss the potatoes in oil and salt and pepper, cover, and roast until soft on the inside and crispy on the outside, about 40 minutes. Remove from oven and set aside until ready to serve.

Meanwhile, season the steaks with salt and pepper, seal for the water bath, and cook, sous vide, for 60 minutes (or up to 3 hours).
Remove from plastic seal and torch until caramelized. (Add a sprinkle of additional salt and pepper + sugar to REALLY caramelize OR simply smooth the surface with butter and torch – either way caramelizes the meat beautifully).

To serve, stack the steaks atop the eggplant medallions and slather with Boursin cheese.

Adorn the plate with the roasted potatoes and sprinkle with fresh chives and additional freshly ground pepper.

*”Sweating” the eggplant decreases bitterness and prepares the passionate purple parabloid for cooking.