Filet mignon with mustard and tarragon sauce (Slideshow version)
Overview:
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side.The same pan is used to prepare a cream sauce with tarragon and strong mustard.
The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully tender.