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.
74 K 4.2/5 (31 reviews)
1 hour
Easy
2 people
9 IngredientsLast modified on: December 30th 2019
For 2 people, you will need:
- 1
½ onion - 2
1 sprig tarragon - 3
200 ml filet mignon (pork loin) - 4
1.5 tablespoon olive oil - 5
75 ml dry white wine - 6
125 ml liquid cream - 7
1 tablespoon Mustard - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 50 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 5 min.
Pre-fry the medallions
Cut 200 ml 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 1.5 tablespoon 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 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..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 10 RDI=1 % | 110 RDI=20 % | 1,230 RDI=60 % | 5,130 RDI: 60 % |
| Per 100 g | 7 RDI=3 % | 2 RDI=0 % | 20 RDI=3 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per person | 20 RDI=8 % | 6 RDI=1 % | 60 RDI=9 % | 610 RDI=30 % | 2,570 RDI: 30 % |
How much will it cost?
- For 2 people : 5.05 €
- Per person : 2.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Filet mignon (pork loin)
Like these other recipes: Larded pork tenderloin, Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, Cajun pork with rice., Sautéed Pork with Peanuts, ... See them all 8
Liquid cream
Like these other recipes: Hearty potato and ham gratin, Tatin apples with mascarpone cream, Cauliflower and chickpea purée, Chantilly cream, Spring veal sauté , ... See them all 165
Dry white wine
Like these other recipes: Veal Marengo, Chicken breasts with tarragon, Seafood sauerkraut, How to prepare cockles, French onion soup, ... See them all 67
Olive oil
Like these other recipes: Vegetable clafoutis, Polenta, Tomato omelette, Tomato meat balls, Multicoloured cucumber-tomato salad, ... See them all 511
Other recipes you may also like
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.July 23th 2014127 K4.6 25 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011223 K4.2 40 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011511 K 44.3 25 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011386 K4.4 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.