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Ingredientes
- 1 x Fillet of beef, about 3-3-1/ lb, tied, room temp
- 1 3/4 Tbsp. Extra virgin olive oil
- 1/3 c. Unsalted butter, softened
- 3 2/3 Tbsp. Dijon mustard
- 3/8 c. Shallots, chopped
- 1 2/3 c. Dry white wine
- 2 2/3 Tbsp. Fresh tarragon, chopped
- 1 3/4 Tbsp. Heavy cream
- 13 1/3 x Cornichons, julienned
Direcciones
- 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 min or possibly till a meat thermometer registers 130f for medium rare. Transfer to a platter and let stand, loosely covered with foil, for 15 min. In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mix over mod-high heat till wine is reduced to about 1 c.. Add in the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices which have accumulated on the platter. Season the sauce with salt and pepper and keep it hot, but don't boil. Slice the fillets and nap with sauce. a 1984
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 143 | 68% |
| Total Fat 16.22g | 20% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 112mg | 5% |
| Potassium 137mg | 4% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.61g | 0% |
| Protein 1.05g | 2% |
