Fillet Of Beef With Cornichon Tarragon Sauce

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Servings: 6 Difficulty: Intermediate
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A sophisticated French-inspired dish featuring tender beef fillet paired with a creamy, tangy tarragon and cornichon sauce.
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Fillet of Beef With Cornichon Tarragon Sauce recipe image
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Fillet Of Beef With Cornichon Tarragon Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 62.5

Description

This elegant Fillet of Beef with Cornichon Tarragon Sauce is a perfect centerpiece for a special dinner or date night. The beef fillet is roasted at high heat to achieve a beautiful crust while remaining pink and tender inside. It is served with a luxurious sauce made by reducing dry white wine with shallots and fresh tarragon, then enriched with heavy cream, Dijon mustard, and butter. The addition of julienned cornichons provides a delightful crunch and acidic brightness that cuts through the richness of the meat and sauce. This recipe balances savory, creamy, and tangy flavors, offering a restaurant-quality experience in your own kitchen. Ideal for those who appreciate classic French techniques and bold flavor combinations.

Ingredients

Directions

  1. Preheat the oven to 550&# 194;°F (288ðC).
  2. Rub the beef fillet with olive oil and season generously with salt and pepper.
  3. Place the fillet in a large roasting pan and roast in the preheated oven for approximately 23 minutes, or until a meat thermometer registers 130ðF (54ðC) for medium-rare.
  4. Transfer the beef to a platter, cover loosely with foil, and let rest for 15 minutes.
  5. While the beef rests, cream together the softened butter and Dijon mustard in a small bowl; set aside.
  6. In a large saucepan, combine the minced shallots, dry white wine, and minced tarragon.
  7. Cook the mixture over medium-high heat, stirring occasionally, until the wine has reduced to about 1 cup.
  8. Stir in the heavy cream and julienned cornichons.
  9. Reduce the heat to low.
  10. Whisk in the mustard-butter mixture a little at a time, incorporating any meat juices that have accumulated on the platter.
  11. Season the sauce with salt and pepper to taste. Keep warm, but do not allow it to boil.
  12. Slice the rested beef fillet and serve immediately, napping with the warm cornichon tarragon sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 62.5kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the beef is at room temperature before roasting to ensure even cooking.

Do not boil the sauce after adding the butter and cream, as this may cause it to split.

If fresh tarragon is unavailable, you may substitute with 1 teaspoon of dried tarragon, though the flavor will be less vibrant.

The sauce can be prepared ahead of time and gently reheated, but the beef should be cooked fresh.

Keywords: beef fillet, tarragon sauce, cornichons, french cuisine, roasted beef, mustard sauce, dinner party, steak, white wine reduction, shallots, heavy cream, dijon mustard, medium rare, gourmet, classic recipe, beef tenderloin, herb sauce, easy gourmet, weekend dinner
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