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.
84 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
3 ½ cups filet mignon (pork loin) - 4
6 tablespoons olive oil - 5
1 1⁄3 cup dry white wine - 6
2 cups + 2 tablespoons liquid cream - 7
4 tablespoons Mustard - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 50 min.
All in all: 1 hour
To finish around 7pm, you'll need to have started before: 18:30.Change end time
Step by step recipe
Stage 2 - 5 min.
Pre-fry the medallions
Cut 3 ½ cups 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 1 1⁄3 cup 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 2 cups + 2 tablespoons 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: Mexican-style pork medallions , Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , Larded pork tenderloin, Cajun pork with rice., ... See them all 8
Liquid cream
Like these other recipes: Chestnut cake, Roquefort sauce, Plum and almond panna cotta, Triple-Cheese Pumpkin Gratin, Sliced veal with leeks and mushrooms, ... See them all 170
Dry white wine
Like these other recipes: How to prepare cockles, Tomato meat balls, Turmeric risotto, Hollandaise sauce, Penne with purple artichokes, ... See them all 68
Olive oil
Like these other recipes: Scallops au gratin, Escalope of veal in a cream sauce, Couscous, Avocado and smoked salmon terrine , Rabbit with mustard, ... See them all 527
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