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Ingredients
- 3 x trimmed (3- to 3 1/2-lb.) fillets of beef, tied at room temperature
- 1/3 c. vegetable oil
- 2 stk unsalted butter softened (1 c.)
- 2/3 c. Dijon-style mustard
- 1Â 1/4 c. chopped shallot
- 5 c. dry white wine
- 1/2 c. chopped fresh tarragon leaves or possibly 2 Tbsp. dry
- 1/3 c. heavy cream
- 40 x cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 c.)
Directions
- 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 min, or possibly till 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 min. 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 mix over moderately high heat till the wine is reduced to about 1
- c.. The mustard butter and the shallot mix may be made 1 day in advance and kept covered and chilled. Reheat the shallot mix before continuing. Add in 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 which have accumulated on the platter. Season the sauce with salt and pepper and keep it hot, but don't let it boil. Slice the fillets and nap the meat with the sauc e.
- Serves 18.
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