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1
Make the Beef and Sauce: Preheat the oven to 450 degrees F. and season the tenderloin with salt and pepper.
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2
Heat the oil in a large skillet over medium-high heat until almost smoking.
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3
Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes.
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4
Transfer the skillet to the oven and roast for 25 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare.
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5
Transfer the roast to a warmed platter and cover loosely with foil.
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6
Place the roasting skillet on top of the stove, being careful not to touch the hot handle with bare hands.
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7
Add the wine, shallots, and dried tarragon and bring to a boil over high heat.
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8
Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to 1/4 cup.
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9
Add the cornichons, cream and any meat juices that have accumulated on the platter.
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10
Simmer for 3 minutes longer.
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11
Reduce the heat to low and whisk in the butter, mustard, fresh tarragon, and salt and pepper, to taste.
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12
Cut the beef crosswise into 1/4-inch thick slices.
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13
Decoratively arrange the beef, sauce, and garnish on a large platter.
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14
Serve hot or at room temperature.
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15
Note: A special occasion dish calls for a special occasion wine.
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16
Match your succulent roast tenderloin with the best medium/full-bodied red in the house.
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17
3 tablespoons olive oil
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18
2 tablespoons mustard seeds
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19
1/3 cup red wine vinegar
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20
1 tablespoon sugar
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21
1 medium red onion, thinly sliced
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22
1 1/2 pounds green beans, trimmed
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23
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
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24
Transfer oil with seeds to a large bowl.
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25
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
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26
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
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27
Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
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28
Have ready a large bowl of ice and cold water.
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29
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
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30
Drain in a colander and plunge into ice water to stop cooking, then drain well.
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31
Toss beans with vinaigrette and salt and pepper, to taste.
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32
Serve at room temperature or chilled.
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33
Ease of Preparation: Easy
