Filet mignon with mustard and tarragon sauce


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.
37K 29 4.1
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Last modified on: December 30th 2019

Keywords for this recipe:PorkTenderloinMustardTarragonCreamSauce
For 12 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
13 min.47 min.1 hour
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Step by step recipe


Stage 1 - 5 min.
Filet mignon with mustard and tarragon sauce : Photo of step #1
Prepare and finely chop 3 onions.

Pick the leaves off 6 sprigs tarragon.Set aside.

Stage 2 - 5 min.
Filet mignon with mustard and tarragon sauce : Photo of step #2

Pre-fry the medallions

Cut 1 kg 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
Filet mignon with mustard and tarragon sauce : Photo of step #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 9 tablespoons olive oil.

When really hot, add the pork medallions.

Stage 4 - 7 min.
Filet mignon with mustard and tarragon sauce : Photo of step #4
Fry until browned on both sides...

Stage 5 - 2 min.
Filet mignon with mustard and tarragon sauce : Photo of step #5
...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.
Filet mignon with mustard and tarragon sauce : Photo of step #6

Mustard and tarragon sauce

Put the frying pan in which the meat was cooked on medium heat. Pour in 450 ml dry white wine and scrape the bottom thoroughly to deglaze the pan.

Stage 7 - 5 min.
Filet mignon with mustard and tarragon sauce : Photo of step #7
Add the chopped onion, mix well and leave to reduce by about half.

Stage 8 - 3 min.
Filet mignon with mustard and tarragon sauce : Photo of step #8
Then add 750 ml liquid cream, the leaves chopped at the last minute, then salt and pepper.

Leave to reduce for 2 or 3 minutes...

Stage 9 - 1 min.
Filet mignon with mustard and tarragon sauce : Photo of step #9
...then add 6 tablespoons French mustard, mix well and check the seasoning.

Stage 10 - 10 min.
Filet mignon with mustard and tarragon sauce : Photo of step #10
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.
Filet mignon with mustard and tarragon sauce : Photo of step #11
Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.

Stage 12
Filet mignon with mustard and tarragon sauce : Photo of step #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.
Keeping
Several days in the fridge, with the sauce separate, covered with plastic film. Reheats very well..
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
7,351 Kcal or 30,777 Kj237 gr79 gr677 gr
368 %91 %7 %103 %
Per 100 g
Energetic valueProteins CarbohydratesFats
245 Kcal or 1,026 Kj8 gr3 gr23 gr
12 %3 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
613 Kcal or 2,567 Kj20 gr7 gr56 gr
31 %8 %1 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 12 people : 30.10 €
  • Per person : 2.51 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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