Roast fillet of beef with cornichon tarragon sauce

Yield: 1 servings

Measure Ingredient
3 \N Trimmed; (3- to 3 1/2-pound)
\N \N ; fillets of beef,
\N \N ; tied at room
\N \N ; temperature
⅓ cup Vegetable oil
2 \N Sticks unsalted butter; softened (1 cup)
⅔ cup Dijon-style mustard
1¼ cup Minced shallot
5 cups Dry white wine
½ cup Minced fresh tarragon leaves or 2
\N \N ; tablespoons dried
⅓ cup Heavy cream
40 \N Cornichons; (French sour
\N \N ; gherkins, available
\N \N ; at specialty foods
\N \N ; shops and some
\N \N ; supermarkets), cut
\N \N ; into julienne
\N \N ; strips (about 1
\N \N ; 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 550F. oven for 23 minutes, or until a meat thermometer registers 130F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. 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.

The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. 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. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauc e.

Serves 18.

Gourmet January 1991

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Converted by MM_Buster v2.0l.

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