Roast Filet Of Beef With Cornichon Mustard Sauce
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cup
Dijon Mustard1.25 cups
Shallot (chopped)5 cups
White Wine1 cup
Heavy Cream1
SaltDirections:
1
Preheat oven to 450 degrees F
2
Sear beef filet in skillet in olive oil
3
Transfer to roasting pan
4
Roast in oven 15 to 20 minutes or until meat thermometer registers 125 degrees for medium rare
5
Let stand 15 minutes after removed from oven before carving
6
Serve filet with sauce
7
With hand mixer, cream together 2 sticks softened butter and 2/3 cup Dijon mustard
8
In a large saucepan combine 1 1/4 cups shallots, 5 cups white wine and 1/2 cup chopped tarragon
9
Cook until wine is reduced to 1 cup
10
The mustard/butter mixture and the shallot mixture may be made 1 day in advance and kept covered and chilled
11
Reheat the shallot mixture before continuing
12
Add 1/3 cup heavy cream and 40 sliced cornichons to wine mixture
13
Whisk in butter mixture a little at a time
14
Add any meat juices that have accumulated on platter
15
Season with salt and pepper, to taste
16
Keep warm but do not let boil or sauce will curdle