Filet mignon with mustard and tarragon sauce

Step by step recipe:

  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.
  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.
  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.
  4. 7 min.Filet mignon with mustard and tarragon sauce : Photo of step #4
    Fry until browned on both sides...
  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.
  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.
  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.
  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...
  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.
  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.
  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.
  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.

Source:

Home made.

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