Roast Filet Of Beef With Cornichon Mustard Sauce

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cklive12	1	Servings

INGREDIENTS

1		Filet of beef tenderloin, 5
		6 pound
2	T	Olive oil
2		Sticks butter, softened
2/3	c	Dijon mustard
1 1/4	c	Shallots, chopped
5	c	White wine
1/2	c	Tarragon, chopped
1/3	c	Heavy cream
40		Cornichons, sliced
		Salt and pepper

INSTRUCTIONS

Preheat oven to 450 degrees. Sear tied beef filet in skillet in olive
oil. Transfer to roasting pan. Roast in oven 15 to 20 minutes or  until
meat thermometer registers 125 degrees for medium rare. Let  stand 15
minutes after removed from oven before carving.  With hand mixer, cream
together 2 sticks softened butter and 2/3 cup  Dijon mustard.  In a
large saucepan combine 1 1/4 cups shallots, 5 cups white wine  and 1/2
cup chopped tarragon. Cook until wine is reduced to 1 cup. The
mustard/butter mixture and the shallot mixture may be made 1 day in
advance and kept covered and chilled. Reheat the shallot mixture
before continuing.  Add 1/3 cup heavy cream and 40 sliced cornichons to
wine mixture.  Whisk in butter mixture a little at a time. Add any meat
juices that  have accumulated on platter. Season with salt and pepper.
Keep warm but do not let boil or sauce will curdle.  Yield: 10 to 12
servings  Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW
#CL9251  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2671 Calories From Fat: 1388 Total Fat: 158.4g Cholesterol: 352.7mg Sodium: 2153.2mg Potassium: 2960.9mg Carbohydrates: 96.1g Fiber: 7.1g Sugar: 11.5g Protein: 24.6g