Roast Tenderloin of Beef with Cornichon Tarragon Sauce

Name: Roast Tenderloin of Beef with Cornichon Tarragon Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Roasted baby carrots (tossed with butter and chopped chives), as needed; 10 servings Roasted cauliflower florets, as needed; 4 Tbsps Dijon mustard; 16 cornichons (French pickles) or dill gherkins, julienned; 4 teaspoons dried tarragon; 473 milliliters dry white wine; 4 teaspoons minced fresh tarragon leaves; 10 servings Roasted cherry or grape tomatoes, as needed; 680 grams green beans, trimmed; 2 Tbsps heavy cream; 10 servings Kosher salt and freshly ground black pepper; 2 Tbsps mustard seeds; 3 Tbsps olive oil; 10 servings Roasted halved new potatoes (tossed with olive oil and chopped rosemary leaves), as needed; 1 medium red onion, thinly sliced; 79 milliliters red wine vinegar; 2 kilograms beef tenderloin roast, trimmed and tied; 4 mediums shallots, minced; 1 Tbsp sugar; 6 Tbsps unsalted butter, softened; 4 Tbsps vegetable oil

Roast Tenderloin of Beef with Cornichon Tarragon Sauce is From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up roasted new potatoes, vegetable oil, beans, and a few other things to make it today.

Instructions

Make the Beef and Sauce: Preheat the oven to 450 degrees F. and season the tenderloin with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Beef

Equipment you will use

Oven

Heat the oil in a large skillet over medium-high heat until almost smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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 25 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the roast to a warmed platter and cover loosely with foil.

Equipment you will use

Aluminum Foil

Place the roasting skillet on top of the stove, being careful not to touch the hot handle with bare hands.

Equipment you will use

Frying Pan

Stove

Add the wine, shallots, 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, until reduced to 1/4 cup.

Ingredients you will need

Dried Tarragon

Shallot

Wine

Equipment you will use

Frying Pan

Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes longer. Reduce the heat to low and whisk in the butter, mustard, fresh tarragon, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Fresh Tarragon

Gherkins

Mustard

Butter

Cream

Meat

Equipment you will use

Whisk

Cut the beef crosswise into 1/4-inch thick slices. Decoratively arrange the beef, sauce, and garnish on a large platter.

Ingredients you will need

Sauce

Beef

Serve hot or at room temperature.

Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.

Ingredients you will need

Mustard Seeds

Cooking Oil

Pop

Equipment you will use

Frying Pan

Transfer oil with seeds to a large bowl.

Ingredients you will need

Seeds

Cooking Oil

Equipment you will use

Bowl

Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Sauce Pan

Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.

Ingredients you will need

Onion