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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.

89 K 4.2/5 (31 reviews)

1 hour

Easy

10.05 €

4 people

9 Ingredients

Last modified on: December 30^th 2019

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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 g dry white wine
6 250 g liquid cream
7 2 tablespoons Mustard
8 salt
9 pepper
Total weight: 1,000 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 15 min.

Cooking: 50 min.

All in all: 1 hour

When should you start or finish this recipe?

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 1 - 5 min.

Filet mignon with mustard and tarragon sauce

Prepare and finely chop 1 onion.

Pick the leaves off 2 sprigs tarragon.Set aside.

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.

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 g 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 g 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.

...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.

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..

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, milk, Mustard

How much will it cost?

For 4 people : 10.05 €
Per person : 2.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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