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=20 % | 30 RDI=2 % | 230 RDI=30 % | 2,450 RDI=90 % | 10,260 RDI: 90 % |
| Per 100 g | 7 RDI=2 % | 2 RDI=0 % | 20 RDI=3 % | 250 RDI=9 % | 1,030 RDI: 9 % |
| Per person | 20 RDI=6 % | 6 RDI=0 % | 60 RDI=6 % | 610 RDI=20 % | 2,570 RDI: 20 % |
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: Mexican-style pork medallions , Sautéed Pork with Peanuts, Loin of pork with herbs and julienne vegetables , Involtini-Style Filet Mignon , Larded pork tenderloin, ... See them all 8
Liquid cream
Like these other recipes: Sorrel omelette, Plum and almond panna cotta, Firied fillet of sea bream with polenta, Smoky sausage and mash, Normandy seafood stew, ... See them all 174
Dry white wine
Like these other recipes: Spring veal sauté , Rabbit with mustard, Spaghetti with mussels and basil, Chicken breasts with tarragon, Turmeric risotto, ... See them all 70
Olive oil
Like these other recipes: Cauliflower and avocado rémoulade, Mussels with arroz negro, Pork chops with a duo of brassicas, Endive and beer soup, Bisto-style canapés, ... See them all 557
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025356 K5 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018396 K 14 1 day 1 hour 25 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018351 K4 2 hours 30 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018417 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.