Fillet Mignon with Boursin Cheese

Sear the fillets on all sides
Place seared fillets on a plate lined with paper towels, cover and refrigerate for an hour

Chop the mushrooms, one clove of garlic, and the shallots in a food processor until finely chopped, but not a paste
Wrap the mushroom mix in a dish towel or a few layers of cheeecloth and twist to drain off as much liquid as possible.
Saute the mushroom mix in unsalted butter and olive oil until very soft and the pan is dry
salt and pepper to taste and remove from the heat

Brush one sheet of phylo pastry with melted butter and sprinkle with chives
Cover with another sheet of pastryturned at a 90 degree angle to the first sheet, brush with butter and sprinkle with chives
Repeat once more, turning the pastry 90 degrees again
Cover with one more sheet, turning as above and brush with butter but omit the chives, You now have four layers of pastry that forms a sort of star pattern
Place one fillet in the center of the pastry sheets and top with 2 tbsp. of the softened cheese and 2 tbsp. of the mushroom mix
Gather the phylo pastry into a beggar's purse by bringing the corners of the pastry up andpleating around the fillet
Press the pastry close to the fillet, and if you wish, tie a parboiled chive around the "purse"

Brush butter all over the package including the bottom. Place on a baking sheet and bake in the lower third of a 400F oven for 15 to 20 min. for medium rare. I usually check one with an instant reat thermometer. Medium rare is about 130F.