Tenderloin of Beef with Cornichon Tarragon Sauce

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.

1 beef tenderloin, about four pounds, trimmed and tied in a roll
Kosher salt and fresh cracked pepper
4 tablespoon vegetable oil
2 cups dry white wine
4 medium shallots, minced fine
4 teaspoons dried tarragon
16 cornichons, julienned
2 tablespoons heavy cream
6 tablespoon unsalted butter, softened
4 tablespoon Dijon mustard
4 teaspoons minced fresh tarragon leaves


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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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