***** NONE *****
1 Fillet of beef, about 3-3-1/
-2 lb, tied, room temp
1 3/4 tb Olive oil
1/3 c Unsalted butter, softened
3 2/3 tb Dijon mustard
3/8 c Shallots, minced
1 2/3 c Dry white wine
2 2/3 tb Fresh tarragon, minced
1 3/4 tb Heavy cream
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.