Title: Fillet of Beef with Cornichon Tarragon Sauce
Categories: Beef British European
Yield: 5 Servings
| 3 | lb | Fillet Of Beef |
| 1 1/2 | tb | Olive Oil |
| 1/4 | c | Unsalted Butter, Softened |
| 3 | tb | Dijon Mustard |
| 1/3 | c | Shallots, Minced |
| 1 1/3 | c | Dry White Wine |
| 3 | tb | Fresh Tarragon, Minced |
| 1 1/2 | tb | Heavy Cream |
| | | Cornichons, Julienned |
Rub the fillet with the oil, season with salt and pepper and, in a large
roasting pan, roast in a preheated 550øF oven for 23 minutes or until a
meat thermometer registers 130øF 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. A
1984 Gourmet Magazine Favorite.