Roast Fillet of Beef with Cornichon Tarragon Sauce

1. 1

   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 550F.

2. 2

   oven for 23 minutes, or until a meat thermometer registers 130F., for medium-rare meat.

3. 3

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

4. 4

   In a bowl with an electric mixer cream together the butter and the mustard.

5. 5

   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.

6. 6

   The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled.

7. 7

   Reheat the shallot mixture before continuing.

8. 8

   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.

9. 9

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

10. 10

    Slice the fillets and nap the meat with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.