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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 pork loin; 3 tablespoons olive oil; 150 ml dry white wine; 250 ml liquid cream; 2 tablespoons French mustard; salt; pepper

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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.

9,4094.0/5

Last modified on: June 14^th 2017

For 4 people, you will need:

1 : 1 onion
2 : 2 sprigs tarragon
3 : 400 g pork loin
4 : 3 tablespoons olive oil
5 : 150 ml dry white wine
6 : 250 ml liquid cream
7 : 2 tablespoons French mustard
8 : salt
9 : pepper
Total weight: 1,000 grams

Change for: 2 people 4 people 8 people 12 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start 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?
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Step by step recipe

1	Prepare and finely chop 1 onion. Pick the leaves off 2 sprigs tarragon.Set aside.	5 min.
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	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	Fry until browned on both sides...	7 min.
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	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	Add the chopped onion, mix well and leave to reduce by about half.	5 min.
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...	3 min.
9	...then add 2 tablespoons French mustard, mix well and check the seasoning.	1 min.
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.	10 min.
11	Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.	20 min.
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

Whole recipe
Calories	Proteins	Carbohydrates	Fats
2450	79 gr	26 gr	226 gr
123 %	30 %	2 %	34 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
245	8 gr	3 gr	23 gr
12 %	3 %	<1 %	3 %

Per person
Calories	Proteins	Carbohydrates	Fats
612	19 gr	6 gr	56 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.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Pork 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 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 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 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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