• 3 – 3 ½ pound beef tenderloin

• 1/3 cup olive oil

• 2 sticks unsalted butter

• 2/3 cup Dijon
  mustard

• 1 ¼ cup minced shallots

• 5 cups dry white wine

• ½ cup fresh tarragon or 2 T. dried tarragon

• 1/3 cup heavy cream

• 40 cornichons

 Rub tenderloin with oil.  Season with salt and pepper and roast at 550
degrees for 23 minutes.  Mix mustard and
butter.  In a sauce pan, mix shallots,
wine, and tarragon.  Reduce to one
cup.  Add cream and cornichons.  Reduce heat to low.  Wisk in mustard/butter mix.  Serve over sliced meat.