BEEF TENDERLOIN WITH TARRAGON SAUCE

BEEF TENDERLOIN WITH TARRAGON SAUCE image

Yield 8 servings

Number Of Ingredients 11

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one 4 lb. or two 2 lb. beef tenderloin roast(s)
coarse salt and freshly ground black pepper
4 T olive oil
2 C dry white wine (I use Sauvignon blanc)
4 medium green onion, thinly sliced, mostly white part, some green
4 tsp. dried tarragon
16 cornichons (French pickles) or dill gerkins, julienned
2 T heavy cream
6 T butter
4 T Dijon mustard
4 tsp. minced fresh tarragon leaves

Steps:

Preheat the oven to 450 degrees F. and season the meat with salt and pepper. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer the skillet to the oven and roast for 20 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the roast to a warmed platter and cover loosely with foil. Place the roasting skillet on top of the stove, being careful not to touch the hot handles with bare hands. Add the wine, onion, and dried tarragon and bring to a boil over high heat. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet (deglaze), until reduced to 1/4 to 1/3 cup. Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes. Reduce heat to low and whisk in the butter, mustard, fresh tarragon. Add salt and pepper to taste. Slice beef 1/4 inch thick and serve with sauce hot or room temperature.