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Filet mignon with mustard and tarragon sauce

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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.

29,8564/5 for 26 ratings

Grade this recipe:

54321

Last modified on: December 30^th 2019

For 4 people, you will need:

• 0 1 onion
• 1 2 sprigs tarragon
• 2 400 g pork loin
• 3 3 tablespoons olive oil
• 4 150 ml dry white wine
• 5 250 ml liquid cream
• 6 2 tablespoons French mustard
• 7 salt
• 8 pepper
• Total weight: 1,000 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
13 min.	47 min.	1 hour

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Step by step recipe

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Stage 1 - 5 min.

Prepare and finely chop 1 onion.

Pick the leaves off 2 sprigs tarragon.Set aside.

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Stage 2 - 5 min.

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.

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Stage 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.

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Stage 4 - 7 min.

Fry until browned on both sides...

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Stage 5 - 2 min.

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

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Stage 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.

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Stage 7 - 5 min.

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

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Stage 8 - 3 min.

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...

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Stage 9 - 1 min.

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

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Stage 10 - 10 min.

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.

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Stage 11 - 20 min.

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

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Stage 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..

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,450 Kcal or 10,258 Kj	79 gr	26 gr	226 gr
123 %	30 %	2 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
245 Kcal or 1,026 Kj	8 gr	3 gr	23 gr
12 %	3 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
613 Kcal or 2,567 Kj	20 gr	7 gr	56 gr
31 %	8 %	1 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 4 people : 10.03 €
• Per person : 2.51 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Pork loin: You can check-out other recipes which use it, like for example: Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Cajun pork with rice., Pork medallions with "full" turnips, Mexican-style pork medallions , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Two-cheese quiche, Black Forest gateau, Salmon with sorrel, Late Winter Soup with Fresh Spinach, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Purple artichokes braised in white wine, Saltimbocca, Creamy risotto with diced vegetables and flax seeds, Rabbit with mustard, Salmon with sorrel, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Escalope of veal in a cream sauce, Pollack fillet baked with rice and vegetables., Quick chicken curry, Potimarron and celeriac autumn soup, ... All

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