Fillet Of Beef With Cornichon Tarragon Sauce

Recipe Ingredients

1		Beef - about 3-3-1/- 2 lb tied room temp
1 3/4 tablespoons	26ml	Olive oil
1/3 cup	65g / 2.3oz	Unsalted butter - softened
3 8.3333333333333E+14/1.25E+15 tablespoons	55ml	Dijon mustard
3/8 cup	34g / 1.2oz	Shallots - minced
1 2/3 cups	394ml	Dry white wine
2 2/3 tablespoons	39ml	Fresh tarragon - minced
1 3/4 tablespoons	26ml	Heavy cream
13 1.6666666666667E+14/5.0E+14		Cornichons - julienne

Recipe Instructions

Rub the fillet with the oil, season with salt and pepper and, in a large roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat thermometer registers 130f for medium rare.

Transfer to a platter and let stand, loosely covered with foil, for 15 minutes.

In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mixture over mod-high heat until wine is reduced to about 1 cup.

Add the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices that have accumulated on the platter.

Season the sauce with salt and pepper and keep it warm, but do not boil. Slice the fillets and nap with sauce.

Source:
San Francisco A La Carte

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