Ingredients

2 Tenderloin steaks, thawed
1 pack Frozen French Ceps (Porcini Mushrooms)
5 tsp dried thyme
4 garlic cloves, peeled and thinly sliced
1 tsp parsley, chopped
1 tsp Extra Virgin Olive Oil
1 tbsp butter
Boursin (Garlic & Herbs)
Salt and ground black pepper


Directions

Preheat the oven to 245°C.
Immerse the mushrooms in a saucepan of lightly salted boiling water.
Cook for 30 seconds after resuming simmering, then drain.
Pour the mushrooms into a hot pan with a little butter.
Cook over medium heat for 4.5 minutes, stirring occasionally.
Add a teaspoon of garlic and a teaspoon of chopped parsley.
Continue cooking for 2 minutes over medium heat.
Remove from heat and set aside.
Rub the salt and ground pepper onto the steaks to season.
Heat the cast iron pan over high heat.
Add the olive oil and then the butter.

Cook each side of the steaks - top, bottom, and sides:
- for rare: cook over high heat for 1-2 minutes on each side
- for medium rare: cook over high heat for 1 minute on each side, then cook over medium heat for 2-3 minutes on each side.

Remove from the stovetop.
Add the sliced garlic and dried thyme.
Place in the oven and cook until the internal temperature reaches 60-62°C for medium rare.
Once cooked, remove from the oven with the juices spooned over the steaks.
Place the cooked porcini along the sides.
Top the steaks with a teaspoon or so of Boursin.