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Ingredientes
- 1 x beef tenderloin filet - (5 to 6 lbs)
- 2 Tbsp. extra virgin olive oil
- 2 stk butter softened
- 2/3 c. Dijon mustard
- 1Â 1/4 c. minced shallots
- 5 c. white wine
- 1/2 c. minced tarragon
- 1/3 c. heavy cream
- 40 x cornichons sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 450 degrees.
- Sear tied beef filet in skillet in extra virgin olive oil. Transfer to roasting pan. Roast in oven 15 to 20 min or possibly till meat thermometer registers 125 degrees for medium-rare. Let stand 15 min after removed from oven before carving.
- With hand mixer, cream together 2 sticks softened butter and 2/3 c. Dijon mustard.
- In a large saucepan combine 1 1/4 c. shallots, 5 c. white wine and 1/2 c. minced tarragon. Cook till wine is reduced to 1 c.. The mustard/butter mix and the shallot mix may be made 1 day in advance and kept covered and chilled. Reheat the shallot mix before continuing.
- Add in 1/3 c. heavy cream and 40 sliced cornichons to wine mix. Whisk in butter mix a little at a time. Add in any meat juices which have accumulated on platter. Season with salt and pepper. Keep hot but don't let boil or possibly sauce will curdle.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 10 servings | |
| Calories 345 | |
| Calories from Fat 214 | 62% |
| Total Fat 24.3g | 30% |
| Saturated Fat 13.37g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 334mg | 14% |
| Potassium 281mg | 8% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.09g | 1% |
| Protein 4.34g | 7% |
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