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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.

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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

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

Pick the leaves off 2 sprigs tarragon.Set aside.
5 min.
2 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.
5 min.
3 Filet mignon with mustard and tarragon sauce : Photo of step #3Use 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 Filet mignon with mustard and tarragon sauce : Photo of step #4Fry until browned on both sides... 7 min.
5 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. 2 min.
6 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.
2 min.
7 Filet mignon with mustard and tarragon sauce : Photo of step #7Add the chopped onion, mix well and leave to reduce by about half. 5 min.
8 Filet mignon with mustard and tarragon sauce : Photo of step #8Then add 250 ml liquid cream, the leaves chopped at the last minute, then salt and pepper.

Leave to reduce for 2 or 3 minutes...
3 min.
9 Filet mignon with mustard and tarragon sauce : Photo of step #9...then add 2 tablespoons French mustard, mix well and check the seasoning. 1 min.
10 Filet mignon with mustard and tarragon sauce : Photo of step #10Return 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. 10 min.
11 Filet mignon with mustard and tarragon sauce : Photo of step #11Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes. 20 min.
12 Filet mignon with mustard and tarragon sauce : Photo of step #12Heat 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

Whole recipe
CaloriesProteins CarbohydratesFats
245079 gr26 gr226 gr
123 %30 %2 %34 %
Per 100 g
CaloriesProteins CarbohydratesFats
2458 gr3 gr23 gr
12 %3 %<1 %3 %
Per person
CaloriesProteins CarbohydratesFats
61219 gr6 gr56 gr
31 %8 %1 %9 %
% 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.

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Source: Home made.
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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, Involtini-Style Filet Mignon , Mexican-style pork medallions , Sautéed Pork with Peanuts, Loin of pork with herbs and julienne vegetables , ... [All]
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Rabbit civet "à la normande", Rice and peas, Pistachio panna cotta with custard, Black Forest gateau, ... [All]
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Rosemary steamed fish, Quiche Bretonne, Montbenoit's canapés, Potatoes with prawns, ... [All]
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Stuffed tomatoes and courgettes, Pizza dough, Coq au vin, Kérinou slices, ... [All]

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