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.
11,0404.0/5
Last modified on: June 14th 2017
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?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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 (step 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 (step 8), otherwise it will rapidly lose its flavour if kept waiting after it is chopped.
Nutritional information
How much will it cost?
For 4 people : 10.03 €
Per person : 2.51 €
Source: Home made.
More recipes?
This recipe use (among others) | Pork loin: You can check-out other recipes which use it, like for example: Larded pork tenderloin, Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Mexican-style pork medallions , Involtini-Style Filet Mignon , ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Black Forest gateau, Croque-monsieur complet, Creamy risotto with diced vegetables and flax seeds, Polenta with spinach and soft-poached egg, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Winegrowers' sausage casserole, Mackerel Fillets in White Wine, Scallops with cabbage julienne, Sausage mushroom and cheese crumble, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Surprise eggs, Nanou's tuna tart, Paella, Rice and peas, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.