Categories: Beef, Ethnic, Sauces 
      Yield: 6 servings 
  
      1    Fillet of beef, about 3-3-1/      3/8 c  Shallots, minced 
           - lb, tied, room temp           1 2/3 c  Dry white wine 
  1 3/4 tb Olive oil                       2 2/3 tb Fresh tarragon, minced 
    1/3 c  Unsalted butter, softened       1 3/4 tb Heavy cream 
  3 2/3 tb Dijon mustard                  13 1/3    Cornichons, julienned 
  
  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.  Transfer to a platter and let 
  stand, loosely covered with foil, for 15 minutes. In a bowl, cream the 
  butter and mustard.  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.  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. Season the sauce with salt and pepper and keep 
  it warm, but do not boil. Slice the fillets and nap with sauce. a 1984 
  Gourmet Mag. favorite.