Title: Fillet of beef with cornichon tarragon sauce
 Categories: Beef, French
      Yield: 6 servings
 
      1    Fillet of beef, about 3-3-1/
           - lb, tied, room temp
  1 3/4 tb Olive oil
    1/3 c  Unsalted butter, softened
  3 2/3 tb Dijon mustard
    3/8 c  Shallots, minced
  1 2/3 c  Dry white wine
  2 2/3 tb Fresh tarragon, minced
  1 3/4 tb 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
  mod-high 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.