Filet mignon with mustard and tarragon sauce
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.
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.
38K 29 4.1
Last modified on: December 30th 2019
Keywords for this recipe:PorkTenderloinMustardTarragonCreamSauceFor 2 people, you will need:
- 0
½ onion - 1
1 sprig tarragon - 2
200 g filet mignon (pork loin) - 3
2 tablespoons olive oil - 4
75 ml dry white wine - 5
125 ml liquid cream - 6
1 tablespoon French mustard - 7
salt - 8
pepper - Total weight: 508 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 47 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 5 min.
Pre-fry the medallions
Cut 200 g filet mignon (pork loin) into medallions (fairly thick slices), allowing 2 or 3 per person.Salt and pepper on both sides.
Stage 3
Use a frying pan that is not non-stick (this is important for the sauce later on). Put on high heat and pour in 2 tablespoons olive oil.
When really hot, add the pork medallions.
When really hot, add the pork medallions.
Stage 4 - 7 min.
Fry until browned on both sides...
Stage 5 - 2 min.
...then transfer to a hot plate and cover with a sheet of aluminium foil. Keep hot on the side of the cooker.
Stage 6 - 2 min.
Mustard and tarragon sauce
Put the frying pan in which the meat was cooked on medium heat. Pour in 75 ml dry white wine and scrape the bottom thoroughly to deglaze the pan.Stage 7 - 5 min.
Add the chopped onion, mix well and leave to reduce by about half.
Stage 8 - 3 min.
Then add 125 ml liquid cream, the leaves chopped at the last minute, then salt and pepper.
Leave to reduce for 2 or 3 minutes...
Leave to reduce for 2 or 3 minutes...
Stage 9 - 1 min.
...then add 1 tablespoon French mustard, mix well and check the seasoning.
Stage 10 - 10 min.
Return the medallions to the pan with any juices that may have run out onto the plate. Leave to simmer gently in the sauce on low heat.
Stage 11 - 20 min.
Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.
Stage 12
Heat the plates. Serve the medallions with your choice of accompaniment and the sauce poured over.
Garnish with a sprig of tarragon.
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.
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.
Keeping
Several days in the fridge, with the sauce separate, covered with plastic film. Reheats very well..
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,293 Kcal or 5,414 Kj | 40 gr | 13 gr | 120 gr |
| 65 % | 15 % | 1 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 255 Kcal or 1,068 Kj | 8 gr | 3 gr | 24 gr |
| 13 % | 3 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 646 Kcal or 2,705 Kj | 20 gr | 7 gr | 60 gr |
| 32 % | 8 % | 1 % | 9 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Larded pork tenderloin, Sautéed Pork with Peanuts, Cajun pork with rice., Mexican-style pork medallions , Pork medallions with "full" turnips, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Eggs "en cocotte" with spinach, Vegetable clafoutis, Beurre blanc sauce, Chicken with spinach in a cream sauce , ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Veal Marengo, Pork chops with a duo of brassicas, Béarnaise sauce, Fillets of sole Dieppoise, Filet mignon with asparagus, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: French dressing (vinaigrette), Celeriac and mushroom gratin, Ratatouille, Breton Pie, Pasta with mushrooms, ... All |
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