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from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

"As a professional cook, I like to create dishes that bring together kitchen expertise and love of the outdoors. This is one such." The combination of tarragon and mustard in a sauce for a hearty, no-holds-barred portion of meat stands up to the occasion in a fancy dish suited for home cooking when you feel like pampering your guests.

- Richard Hirshen (Mill Valley, CA)

Serves 4
 Smith & Hawken: The Gardeners' Community Cookbook

Four 4-ounce medallions of filet mignon
1/4 cup olive oil
4 large sprigs of tarragon
1 tablespoon cracked black pepper
2 cups chicken broth
1/4 cup Dijon mustard
1/2 tablespoon whole tarragon leaves
Mustard flowers*, for garnish (see Note)

* FreshDirect Note: Though we don't sell mustard flowers, we do sell edible flowers, which we've elected to use in this recipe.

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1. Place the medallions in a non-reactive dish, add the oil, tarragon sprigs, and pepper, and turn to coat. Set aside in the refrigerator to marinate for 2 hours.
2. While the meat marinates, pour the broth into a small saucepan and cook over medium heat at a brisk simmer until reduced to 1/2 cup. Remove from the heat and set aside in a warm place.
3. When ready to cook, bring the meat to room temperature. Have ready the mustard and tarragon leaves.
4. Lift the meat out of the marinade. Without patting dry, grill or broil it to the desired doneness. Place on a serving platter and set aside in a warm place for the juices to settle as you finish the sauce.
5. Reheat the reduced broth until beginning to boil, add the mustard, and whisk until smooth. Stir in the tarragon leaves and pour the sauce over the medallions. Scatter the mustard flowers over the platter and serve.
Note Mustard–Tarragon Sauce for Other Meats:
The combination of mustard and tarragon in a white wine or light broth reduction is a classic and versatile quick meat sauce. You can vary the meat with lamb or pork chops. You can use dried as well as fresh tarragon. The garnish is flexible as well.

Use Pork Chops
Product nutrition and information
 Quantity Ingredients Est.Price
  Bone-In Pork Loin Chop, Raised w/o Antibiotics - $6.49/lb
 0.5", Standard Pack
  Organic Tarragon - $2.49/ea
 approx. 0.75oz
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
Optional Ingredients
  Edible Flowers
This product is currently unavailable.
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.99/ea
 34fl oz
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Maille Dijon Mustard - $6.99/ea
Estimated Total:  
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