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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.

62K 31 4.2

Last modified on: December 30^th 2019

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For 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

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

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.

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.

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...

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.

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

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).

Possible allergens in this recipe: Sulfites, Milk, Mustard

How much will it cost?

For 4 people : 10.03 €
Per person : 2.51 €

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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)

	Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Loin of pork with herbs and julienne vegetables , Cajun pork with rice., Pork medallions with "full" turnips, Involtini-Style Filet Mignon , Mexican-style pork medallions , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Tenderloin steak with beetroot tops and mushrooms, Green beans "Napoléon", Cream of cauliflower soup with smoked haddock , Flaked almond tart, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Rabbit terrine, Rosemary steamed fish, Sausage mushroom and cheese crumble, Fish in white wine, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Quartet of brassicas with cream , Cubed salad, Chicken Brussels pie, Eggs Comtoise, ... All

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