Mustard Tarragon Pork Steaks Recipes

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WARMED TARRAGON MUSTARD SAUCE



Warmed Tarragon Mustard Sauce image

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

PORK TENDERLOIN WITH TARRAGON SAUCE



Pork Tenderloin With Tarragon Sauce image

I got this recipe out of my My Great Recipes card file. This is deeeeelicious! Its not super easy to make but well worth the effort. My whole family loves it. :)

Provided by Judy81350

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork tenderloin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon dijon-style mustard
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried tarragon leaves
1/3 cup canned beef broth, undiluted
1/2 cup whipping cream
salt and pepper

Steps:

  • Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
  • Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
  • Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
  • Remove meat onto heated platter. Keep warm.
  • Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
  • Add cream. Boil, whisking, until reduced and thickened.
  • Taste and add more salt and pepper, if desired.
  • Pour sauce over cooked meat on platter. Serve immediately.

Nutrition Facts : Calories 322.8, Fat 21.6, SaturatedFat 11.3, Cholesterol 141.9, Sodium 311.8, Carbohydrate 1, Protein 30

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