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.
43K 29 4.1
Last modified on: December 30th 2019
Keywords for this recipe:PorkTenderloinMustardTarragonCreamSauceFor 4 people, you will need:
- 1
1 onion - 2
2 sprigs tarragon - 3
400 g filet mignon (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:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 47 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 5 min.
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
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Filet mignon (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 , Larded pork tenderloin, Cajun pork with rice., Filet mignon with asparagus, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Rustic chicken and mushroom pie, Filo leeks and cheese tart, Two-cheese quiche, Crème de foie gras, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Express sauerkraut, Turban of sole with langoustines, Quiche Bretonne, Fish in white wine, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Veal Marengo, Breton Pie, Quartet of brassicas with cream , Fougasse with bacon and Comté, Baked potatoes with poached egg and tuna sauce , ... All |
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.960K4.5 7 min. July 7th 2011
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.304K5 54 min. February 21th 2011
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.145K3.8 1 hour 21 min. August 8th 2010
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.135K4.1 1 hour 23 min. June 11th 2011
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.124K4.8 2 hours 35 min. December 5th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.