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.
97 K 4.2/5 (31 reviews)
1 hour
Easy
10.05 €
4 people
9 IngredientsLast modified on: December 30th 2019
For 4 people, you will need:
- 1
1 onion - 2
2 sprigs tarragon - 3
400 g filet mignon (pork loin) - 4
3 tablespoons olive oil - 5
150 ml dry white wine - 6
250 ml liquid cream - 7
2 tablespoons mustard - 8
salt - 9
pepper - Total weight: 1,000 grams
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 400 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 3 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 150 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 250 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 2 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 | 80 RDI=30 % | 30 RDI=2 % | 230 RDI=30 % | 2,450 RDI=120 % | 10,260 RDI: 120 % |
| 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 4 people : 10.05 €
- 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: Filet mignon with asparagus, Larded pork tenderloin, Mexican-style pork medallions , Cajun pork with rice., Loin of pork with herbs and julienne vegetables , ... See them all 8
Liquid cream
Like these other recipes: Penne with Mushrooms, Grapefruit cake, Pan-fried scallops and chanterelles with Noilly Prat sauce, Hearty potato and ham gratin, Apricot fool, ... See them all 174
Dry white wine
Like these other recipes: Purple artichokes braised in white wine, Beurre blanc sauce, Tomato meat balls, Cured Pork Belly With Lentils, Spaghetti with smoked salmon, ... See them all 70
Olive oil
Like these other recipes: Chilli potato wedges, Pan-fried scallops and chanterelles with Noilly Prat sauce, Italian style gratin, Express chilli con carne, Cretan-style salmon , ... See them all 555
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017438 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018444 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017485 K4.2 2 hours 15 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011325 K 24 35 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017581 K5 2 days 16 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
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.