Cooking-ez.com

987 easy and fully explained recipes, with 12,014 photos and 77 videos

Filet mignon with mustard and tarragon sauce

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.

11,0404.0/5

Grade this recipe :

Last modified on: June 14th 2017

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
13 min.47 min.1 hour
Preservation: Several days in the fridge, with the sauce separate, covered with plastic film. Reheats very well..
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Filet mignon with mustard and tarragon sauce : Photo of step #1 Prepare and finely chop 1 onion.

Pick the leaves off 2 sprigs tarragon.Set aside.
Stage 2
5 min.
Filet mignon with mustard and tarragon sauce : Photo of step #2

Pre-fry the medallions

Cut 400 g pork loin into medallions (fairly thick slices), allowing 2 or 3 per person.

Salt and pepper on both sides.
Stage 3
Filet mignon with mustard and tarragon sauce : Photo of 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.
Stage 4
7 min.
Filet mignon with mustard and tarragon sauce : Photo of step #4 Fry until browned on both sides...
Stage 5
2 min.
Filet mignon with mustard and tarragon sauce : Photo of step #5 ...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.
Filet mignon with mustard and tarragon sauce : Photo of step #6

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.
Filet mignon with mustard and tarragon sauce : Photo of step #7 Add the chopped onion, mix well and leave to reduce by about half.
Stage 8
3 min.
Filet mignon with mustard and tarragon sauce : Photo of 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...
Stage 9
1 min.
Filet mignon with mustard and tarragon sauce : Photo of step #9 ...then add 2 tablespoons French mustard, mix well and check the seasoning.
Stage 10
10 min.
Filet mignon with mustard and tarragon sauce : Photo of 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.
Stage 11
20 min.
Filet mignon with mustard and tarragon sauce : Photo of step #11 Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.
Stage 12
Filet mignon with mustard and tarragon sauce : Photo of 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 (step 8), otherwise it will rapidly lose its flavour if kept waiting after it is chopped.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 10.03 €
Per person : 2.51 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Pork loinPork loin: You can check-out other recipes which use it, like for example: Larded pork tenderloin, Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Mexican-style pork medallions , Involtini-Style Filet Mignon , ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Black Forest gateau, Croque-monsieur complet, Creamy risotto with diced vegetables and flax seeds, Polenta with spinach and soft-poached egg, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Winegrowers' sausage casserole, Mackerel Fillets in White Wine, Scallops with cabbage julienne, Sausage mushroom and cheese crumble, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Surprise eggs, Nanou's tuna tart, Paella, Rice and peas, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page