Fillet of beef with cornichon tarragon sauce
Yield: 6 servings
Ingredients:
- 1 Fillet of beef
Instructions:
about 3-3-1/ 3/8 c Shallots minced - lb tied room temp 1 2/3 c Dry white wine 1 3/4 tb Olive oil 2 2/3 tb Fresh tarragon minced 1/3 c Unsalted butter softened 1 3/4 tb Heavy cream 3 2/3 tb Dijon mustard 13 1/3 Cornichons julienned 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. a 1984 Gourmet Mag. favorite.
