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.
95 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: Larded pork tenderloin, Involtini-Style Filet Mignon , Cajun pork with rice., Sautéed Pork with Peanuts, Mexican-style pork medallions , ... See them all 8
Liquid cream
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Pan-baked hash brown (Hash-brown casserole), Fresh mint ice-cream, Creamy rice with green asparagus and sorrel , Mousse with two chocolates, ... See them all 171
Dry white wine
Like these other recipes: Chicken breasts with tarragon, Tomato meat balls, Fish in white wine, Pea risotto "Mantecare", Savoury French toast, ... See them all 70
Olive oil
Like these other recipes: Salt cod brandade, Mexican ceviche, Red sea bream fillets in a soy-sauce marinade, Stuffed artichokes au gratin, Tahitian style fish, ... See them all 549
Other recipes you may also like
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011428 K5 2 hours 4 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015487 K4.3 30 min.
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it. August 13th 2016402 K 25 1 hour 3 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023818 K 143.5 1 hour 20 min.
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain. December 19th 2010236 K4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.