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.
96 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: Pork medallions with "full" turnips, Cajun pork with rice., Sautéed Pork with Peanuts, Filet mignon with asparagus, Larded pork tenderloin, ... See them all 8
Liquid cream
Like these other recipes: Plum and almond panna cotta, Spinach and ricotta ravioli, Cauliflower curry, Icelandic-style fish and vegetable pie, Cocotte eggs with Comté, ... See them all 172
Dry white wine
Like these other recipes: Seafood sauerkraut, Rabbit terrine, Summer Salmon Blanquette, Cod loin with saffron, Red mullet fillets with a reduced white-wine sauce, ... See them all 70
Olive oil
Like these other recipes: Leek and fresh tuna tart, Rice à la grecque, Potato tortilla (Spanish omelette), Breton leek and mushroom tart, Pissaladière with puff pastry, ... See them all 552
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020339 K5 2 hours 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017354 K4.1 3 hours 9 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 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 2011269 K 24.2 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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.