Filet mignon with mustard and tarragon sauce (Slideshow version)
Stage 12/12 :
Heat the plates. Serve the medallions with your choice of accompaniment and the sauce poured over.Garnish with a sprig of tarragon.
Remarks
This recipe can be adapted easily for other cuts of meat, so do feel free to experiment.It is important to chop the tarragon at the last minute (at stage 8), otherwise it will rapidly lose its flavour if kept waiting after it is chopped.