** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This seems to be a very simple recipe that, if followed correctly, would lead to great main dish. One usually cant go wrong with a fillet, as it is one of the best cuts of meat on the market.
1. 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.
2. Transfer to a platter and let stand, loosely covered with foil, for 15 minutes.
In a bowl, cream the butter and mustard.
3. 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.
4. 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.
5. Season the sauce with salt and pepper and keep it warm, but do not boil.
Slice the fillets and nap with sauce.
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Dietary Notes:
This recipe is low-sodium with 25.83mg per serving
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Mustard, Beef, Olive Oil allergies.
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