Pork fillet medallions sautéed in mustard with a shallot and tomato sauce, served with penne tossed in olive oil.
Cut the pork fillets in half (2 pieces per person). Brush with mustard and set aside.
Peel and finely chop the shallots.
Peel and quarter the tomatoes. Remove the seeds and cut into small dice.
Remove the tarragon stalks and finely chop the leaves.
Bring a large saucepan of salted water to the boil. Cook the pasta according to the time indicated on the packet (in general between 10 to 12 minutes).
Season the meat with salt and pepper. Heat a splash of oil in a frying pan and sear the pork for about 2 minutes on each side.
Add the shallots and the tomatoes and season again. Allow to cook for 2 minutes. Add 20 ml white wine, then cook for 4 to 5 minutes more over a low heat until the pork is pink. Add the tarragon.
Strain the pasta, drizzle with 3 tbsps olive oil and mix well.
Serve the pork alongside the pasta on large dinner plates and finish with a drizzle of sauce.
«Rinse the pasta quickly under gently running cold water immediately after straining, so that it does not stick together.»