Fillet of Beef with Cornichon Tarragon Sauce

1. 1

   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.

2. 2

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

3. 3

   In a bowl, cream the butter and mustard.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

   Slice the fillets and nap with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.