***** NONE *****

1 Fillet of beef, about 3-3-1/

-2 lb, tied, room temp

1 3/4 tb Olive oil

1/3 c Unsalted butter, softened

3 2/3 tb Dijon mustard

3/8 c Shallots, minced

1 2/3 c Dry white wine

2 2/3 tb Fresh tarragon, minced

1 3/4 tb Heavy cream

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.