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Filet mignon with mustard and tarragon sauce

Name: Filet mignon with mustard and tarragon sauce
Prep time: 13 min
Cook time: 47 min
Total time: 1 h
Yield: 4 people
Cuisine: French
Ingredients: 1 onion; 2 sprigs tarragon; 400 g filet mignon (pork loin); 3 tablespoons olive oil; 150 ml dry white wine; 250 ml liquid cream; 2 tablespoons mustard; Salt; Pepper

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.

104 K 4.2/5 (31 reviews)689671

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 5 min.

Preparation 15 min.

Cooking 50 min.

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

Step 1 - ⌛ 5 min.

Filet mignon with mustard and tarragon sauce : Step 1

Prepare and finely chop 1 onion.

Pick the leaves off 2 sprigs tarragon.Set aside.

Step 2 - ⌛ 5 min.

Filet mignon with mustard and tarragon sauce : Step 2

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.

Step 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.

Step 4 - ⌛ 7 min.

Filet mignon with mustard and tarragon sauce : Step 4

Fry until browned on both sides...

Step 5 - ⌛ 2 min.

Filet mignon with mustard and tarragon sauce : Step 5

...then transfer to a hot plate and cover with a sheet of aluminium foil. Keep hot on the side of the cooker.

Step 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.

Step 7 - ⌛ 5 min.

Filet mignon with mustard and tarragon sauce : Step 7

Add the chopped onion, mix well and leave to reduce by about half.

Step 8 - ⌛ 3 min.

Filet mignon with mustard and tarragon sauce : Step 8

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...

Step 9 - ⌛ 1 min.

Filet mignon with mustard and tarragon sauce : Step 9

...then add 2 tablespoons mustard, mix well and check the seasoning.

Step 10 - ⌛ 10 min.

Filet mignon with mustard and tarragon sauce : Step 10

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.

Step 11 - ⌛ 20 min.

Filet mignon with mustard and tarragon sauce : Step 11

Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.

Step 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	3 g RDI=1 %	22 g RDI=30 %	243 kcal RDI=12 %	1,016 kJ RDI=12 %
Per person	20 g RDI=30 %	7 g RDI=2 %	55 g RDI=76 %	604 kcal RDI=30 %	2,530 kJ RDI=30 %
Whole recipe	79 g RDI=122 %	26 g RDI=10 %	222 g RDI=304 %	2,417 kcal RDI=121 %	10,119 kJ RDI=121 %