Categories: Beef, Sauces 
      Yield: 6 servings 
  
    1/2    Fillet of beef, trimmed             2 tb Olive oil 
           - (about 2-1/2 to 3 lbs.)           1 tb Cracked black pepper 
 
-------------------------------CILANTRO SAUCE------------------------------- 
      1 c  Cilantro leaves                     1 tb Dijon mustard 
    1/2 c  Parsley leaves                  1 1/4 c  Cornichons 
      2    Limes; juice & zest only            1 ts Ground coriander 
      1    Garlic clove; crushed           
  
  Preheat oven to 450 F.  Rub fillet with olive oil and pepper.  Roast 20 to 
  25 minutes for rare.  Cool; refrigerate.  Serve cold with cilantro sauce. 
   
  CILANTRO SAUCE: Combine all ingredients in a blender and process until 
  leaves are roughly chopped and ingredients are blended.  Refrigerate until 
  ready to serve. 
   
  Source: Metropolitan Home - May 1986