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.
80 K 4.2/5 (31 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 50 min.
All in all: 1 hour
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Filet mignon with mustard and tarragon sauce
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

Pre-fry the medallions

Cut 400 g filet mignon (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
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
Fry until browned on both sides...

Stage 5 - 2 min.
Filet mignon with mustard and tarragon sauce
...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

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

Stage 8 - 3 min.
Filet mignon with mustard and tarragon sauce
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
...then add 2 tablespoons Mustard, mix well and check the seasoning.

Stage 10 - 10 min.
Filet mignon with mustard and tarragon sauce
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
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
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..
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %30 RDI=2 %230 RDI=30 %2,450 RDI=120 %10,260 RDI: 120 %
Per 100 g7 RDI=3 %2 RDI=0 %20 RDI=3 %250 RDI=10 %1,030 RDI: 10 %
Per person20 RDI=8 %6 RDI=1 %60 RDI=9 %610 RDI=30 %2,570 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, Mustard
How much will it cost?
  • For 4 people : 10.05 €
  • Per person : 2.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
November 27th 202227 K 2 hours 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017758 K 313.7 40 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015420 K4.8 35 min.
Eggs meurette
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
March 29th 2020202 K 14.1 1 hour 15 min.
Rum babas
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
November 24th 2013101 K3.7 3 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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