Best Roast Fillet Of Beef With Cornichon Tarragon Sauce Recipes

Roast Fillet of Beef with Cornichon Tarragon Sauce image

Yield Serves 18

Number Of Ingredients 9

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

Tarragon-Crusted Roast Beef image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 7

1 boneless beef top round roast (3 to 4 lb)
2 teaspoons salt
1 teaspoon freshly ground pepper
6 cloves garlic, finely chopped
2 tablespoons dried tarragon leaves
2 tablespoons olive oil
Fresh tarragon sprigs, if desired

Steps:

Heat oven to 450°F. Spray shallow roasting pan with cooking spray; place beef in pan. In small bowl, mix salt, pepper, garlic, dried tarragon and oil. Rub mixture on all sides of beef.
Bake uncovered 15 minutes. Reduce oven temperature to 350°F. Bake 30 to 40 minutes longer or until of desired doneness. Cover; let stand 15 minutes before slicing. Garnish with tarragon sprigs.

Nutrition Facts : ServingSize 1 Serving

Roast Fillet of Beef with Mushroom-Tarragon Sauce image

Provided by evelynathens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 3/4 lbs fillet beef tenderloin, tied
2 tablespoons butter
1/4 cup minced shallot
1/2 lb mushroom, sliced
1 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tablespoons cornstarch

Steps:

Position rack in center of oven and preheat to 400F degrees.
Heat oil in large skillet over high heat.
Pat beef dry.
Add to skillet and brown on all sides, turning frequently, about 7 minutes.
Place rack in roasting pan.
Transfer beef to rack.
Roast about 25 minutes for rare, or longer, if desired.
Pour oil from skillet.
Add butter and melt over medium-low heat.
Add shallots and saute 1 minute.
Add mushrooms, tarragon and salt.
Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
Add wine and bring to boil.
Boil uncovered until almost no liquid remains, about 2 minutes.
Mix in 1 cup stock.
Stir cornstarch and remaining ¼ cup stock in small bowl.
Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
Boil until thickened, about 1 minute.
Cut beef into ½ inch slices.
Overlap slices on plates.
Spoon sauce over and serve.
This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).