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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.
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.