Roast fillet of beef with cornichon tarragon sauce Recipe

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Roast fillet of beef with cornichon tarragon sauce

Artist:	_	Yield:	18
Categories:	Beef, Cereals, Sauces & Dressings	Rating:	0
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Ingredients:

3		Trimmed 3- to 3 ?pound
		-fillets of beef, tied, at
		-room temperature
1/3	cup	Vegetable oil
2		Sticks (1 cup) unsalted
		-butter, softened
2/3	cup	Dijon-style mustard
1 1/4	cup	Minced shallot
5	cup	Dry white wine
1/2	cup	Minced fresh tarragon leaves
		-or 2 tablespoons dried
1/3	cup	Heavy cream
40		Cornichons (French sour
		-gherkins, available at
		-specialty

Procedures:

1	From 1984°Foods shops and some supermarkets), cut into julienne strips (about i cup) rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F f. oven for 23 minutes, or until a meat thermometer registers 130°F f., for medium-rare meat.
2	Transfer ?the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes.
3	In a bowl with an electric mixer cream together the butter and the mustard.
4	In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup.
5	The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled.
6	Reheat the shallot mixture before continuing.
7	Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter.
8	Season the sauce with salt and pepper and keep it warm, but do not let it boil.
9	Slice the fillets and nap the meat with the sauce.
10	Serves 1