Filet Mignon with mustard and herbs recipe

It was confusing at first. I thought filet mignon was beef? This doesn’t taste like beef… And sure enough I was right! I might not have eaten it if I had known. In France, you’ll receive what North Americans refer to as a pork tenderloin. It’s so simple and easy to make I have to share my recipe for filet mignon with mustard and herbs.

Growing up we ate pork chops and I really hated them. Dry, difficult to pull the meat off the bone… a fight on a plate and a meal to get through. That’s what I remember. Believe it or not, I was a vegetarian for 17 years prior to moving to France. I was entering a whole new world and trying to be open in a country that wasn’t really known for it’s vegetarian dishes.

Cured meats, bacon and porchetta were easy love but the filet mignon of pork was an unexpected surprise! Lean, easy to cut through, full of flavour and even easier to prepare. As the primary cook in our household, I always embrace a recipe we all enjoy especially when it’s quick to prepare.

What I love about this recipe is also it’s flexibility. If I have mushrooms on hand I sauté them in a little butter and add them. Whether you put them under the meat before it goes in the oven or at the end when you’re making the sauce is up to you. Speaking of the sauce, mix it up! While you can easily just add a little water to the pan drippings as I’ve noted in the recipe, substitute the water with a little white wine or crème fraîche if you have it on hand. All are delicious and subtle changes keep it interesting. To me, this is what French cooking is all about, flexibility and using what you have.

I’d love to hear what foods you had an aversion to that you changed your mind about. Was it finding a new technique or just changing tastebuds? In any case, this filet mignon with mustard and herbs is a hit every time and I hope you’ll give it a try.

Looking for other inspiration? Why not try my recipe for a French Courgette Tart now that they’re starting to grow in the garden or Roasted Strawberry Gelato for dessert!

Filet mignon with mustard and herbs

A simple and easy dinner that delivers great flavour, no fuss

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Resting time 10 minutes mins

Course: Main Course

Cuisine: French

Ingredients Method

Ingredients

  

• 1 filet mignon of pork
• 1 tbsp olive oil
• 2 stalks rosemary
• 4 stalks thyme
• 1-2 tbsp dijon mustard
• 1 tbsp butter
• salt
• pepper

Method

 

1. Preheat the oven to 200C/400F
2. Salt and pepper your filet mignon and sear on all sides in a preheated pan to develop flavour and seal in the juices.
3. In a baking dish (or your pan if it's oven safe) place one of your fresh rosemary sprigs and 3 stalks of thyme and place the filet on top of the herbs. Generously cover with a layer of dijon mustard and then place the remaining herbs on top and then put a few cubes of butter on top before placing it in the oven for 20 minutes.
4. Once the 20 minutes are up, oven the oven door, and turn off the heat and allow the meat to rest 10 minutes before slicing and serving (or remove it and use foil to tent the meat while it rests.) I also like to add a tablespoon or two of water to the base of the dish which creates a light sauce with the drippings.

   *Alternatively you can swap out the water for a little white wine or crème fraîche which also work wonders and mix it up depending on what you have on hand.