Tenderloin of Beef with Cornichon Tarragon Sauce
Cornichons are flavorful, crunchy little French pickles. This is truly a special occasion dinner, complete with a wine sauce. Please remember that when you transfer the cooked beef tenderloin to a platter, the platter should be preheated. Using a cold platter will quickly cool the tenderloin, which can make it tough.
Preheat the oven to 450 degrees F.
Season the tenderloin with salt and pepper. Place the tenderloin in hot oil in a large skillet over medium high heat. Brown on all sides, turning often.
Transfer to the preheated oven and roast for approximately 25 minutes, or until a meat thermometer registers 130 degrees F (medium rare). Transfer to a HEATED platter and cover with foil to keep warm.
Place the roasting skillet on top of the stove and add the wine, the shallots, and the tarragon. Bring to a boil over high heat, stirring so as to pick up any browned bits in the bottom of the skillet. Continue to cook until the mixture is reduced to about 1/4 of a cup.
Add the cornichons, cream, and any meat juices that may have accumulated on the platter. Simmer for a few minutes then reduce the heat to low and whisk in the butter, mustard, tarragon, and salt and pepper to taste.
Cut the beef crosswise into slices about 1/4 inch thick. Arrange it on the platter with the sauce dribbled over the top.
Serve piping hot.