Recipe - Fillet Of Beef With Cornichon Tarragon Sauce

1 Fillet of beef, about 331/
lb, tied, room temp
1 Three fourths tablespoon Olive oil
1/3 cup Unsalted butter, softened
3 2/3 tablespoon Dijon mustard
3/8 cup Shallots, minced
1 2/3 cup Dry white wine
2 2/3 tablespoon Fresh tarragon, minced
1 Three fourths tablespoon Heavy cream
13 1/3 Cornichons, julienned

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 modhigh 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. a 1984
Gourmet Mag. favorite.