This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
90 K 4.2/5 (31 reviews)
1 hour
Easy
8 people
9 IngredientsLast modified on: December 30th 2019
For 8 people, you will need:
- 1
2 onions - 2
4 sprigs tarragon - 3
800 g filet mignon (pork loin) - 4
6 tablespoons olive oil - 5
300 g dry white wine - 6
500 g liquid cream - 7
4 tablespoons Mustard - 8
salt - 9
pepper - Total weight: 2,000 grams
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 800 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 6 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 300 g 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 500 g 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 4 tablespoons 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 | 160 RDI=60 % | 50 RDI=5 % | 450 RDI=70 % | 4,900 RDI=250 % | 20,520 RDI: 250 % |
| 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 8 people : 20.10 €
- 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: Pork medallions with "full" turnips, Involtini-Style Filet Mignon , Larded pork tenderloin, Mexican-style pork medallions , Loin of pork with herbs and julienne vegetables , ... See them all 8
Liquid cream
Like these other recipes: Spaghetti with mussels and basil, Caramelized pear custard tart, Chantilly cream, Creamy artichokes, Pear and strawberry verrine with tiramisu cream, ... See them all 170
Dry white wine
Like these other recipes: Jura bread, Béarnaise sauce, Seb's Italian-style aperitif slices, Polenta with spinach and soft-poached egg, Seven-hour lamb, ... See them all 68
Olive oil
Like these other recipes: Sautéed chicken with leeks, Blanquette of veal, Aperitif rolls, Baked sea bass fillet with lemon and tarragon, Mexican tart, ... See them all 532
Other recipes you may also like
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first). April 17th 202264 K4.9 60 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018289 K3.9 4 hours 35 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019641 K 24.4 2 hours 35 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011263 K 24.2 1 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch. December 20th 2010268 K4.5 2 hours 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.