Fillet of Beef with Cornichon Tarragon Sauce
Yield
6 servingsPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, filet mignon
2 lb, tied, room temp |
*
|
| 1 ¾ | tablespoons |
olive oil
|
|
| ⅓ | cup |
butter
, softened |
|
| 3 ⅔ | tablespoons |
dijon mustard
|
|
| 3/8 | cups |
shallots
minced |
*
|
| 1 ⅔ | cups |
white wine
dry |
*
|
| 2 ⅔ | tablespoons |
tarragon leaves
fresh |
|
| 1 ¾ | tablespoons |
heavy whipping cream
|
|
| 13 ⅓ | Cornichons, |
cornichons
julienned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, filet mignon
2 lb, tied, room temp |
*
|
| 26 | ml |
olive oil
|
|
| 79 | ml |
butter
, softened |
|
| 55 | ml |
dijon mustard
|
|
| 89 | ml |
shallots
minced |
*
|
| 394 | ml |
white wine
dry |
*
|
| 4E+1 | ml |
tarragon leaves
fresh |
|
| 26 | ml |
heavy whipping cream
|
|
| 13.3 | Cornichons, |
cornichons
julienned |
* |
Directions
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.
