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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.

12,7134.0/5 for 24 ratings

Last modified on: June 14^th 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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
13 min.	47 min.	1 hour

Keeping:

Several days in the fridge, with the sauce separate, covered with plastic film. Reheats very well..

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...

Step by step recipe

Stage 1 - 5 min.

Filet mignon with mustard and tarragon sauce : Photo of step #1

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 : Photo of step #2

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

Filet mignon with mustard and tarragon sauce : Photo of step #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.

Filet mignon with mustard and tarragon sauce : Photo of step #4

Fry until browned on both sides...

Stage 5 - 2 min.

Filet mignon with mustard and tarragon sauce : Photo of step #5

...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.

Filet mignon with mustard and tarragon sauce : Photo of step #7

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

Stage 8 - 3 min.

Filet mignon with mustard and tarragon sauce : Photo of step #8

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 : Photo of step #9

...then add 2 tablespoons French mustard, mix well and check the seasoning.

Stage 10 - 10 min.

Filet mignon with mustard and tarragon sauce : Photo of step #10

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 : Photo of step #11

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 : Photo of step #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.

Nutritional information

% 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).

How much will it cost?

For 4 people : 10.28 €
Per person : 2.57 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Pork loin: You can check-out other recipes which use it, like for example: Larded pork tenderloin, Involtini-Style Filet Mignon , Sautéed Pork with Peanuts, Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Raw beetroot mousse with walnuts, Sausage with duchess potatoes and a Mont d'Or fondue , Thin endive tart, Shallot confit tart, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Penne with purple artichokes, Blanquette of veal, Salmon with sorrel, Fish "à la Bordelaise", ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Cubed salad, Quick chicken curry, Endives , Eggs meurette, ... All

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