INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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