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.
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.
19,4884.0/5 for 24 ratings
Grade this recipe: Last modified on: December 30th 2019
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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, with the sauce separate, covered with plastic film. Reheats very well..
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 47 min. | 1 hour |
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?
Step by step recipe
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.
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.
When really hot, add the pork medallions.
Stage 4 - 7 min.
Fry until browned on both sides...
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.
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.Stage 7 - 5 min.
Add the chopped onion, mix well and leave to reduce by about half.
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...
Leave to reduce for 2 or 3 minutes...
Stage 9 - 1 min.
...then add 2 tablespoons French mustard, mix well and check the seasoning.
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.
Stage 11 - 20 min.
Meanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoes.
Stage 12
Heat the plates. Serve the medallions with your choice of accompaniment and the sauce poured over.
Garnish with a sprig of tarragon.
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.
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.
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 % |
How much will it cost?
- For 4 people : 10.03 €
- Per person : 2.51 €
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 , Mexican-style pork medallions , Pork medallions with "full" turnips, Larded pork tenderloin, Involtini-Style Filet Mignon , ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Creamy Winter Vegetable Soup, Little vanilla, clementine and chestnut verrines, Summer Salmon Blanquette, Broccoli savoury custard, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Rillons de Tours, Sauce Normande (for fish), Tartiflette, Curried prawn risotto, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Pilau rice, Lille style chicken, Baby spinach salad, Fillet of pollack cooked in two stages, ... All |
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