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How To make Fillet Of Beef with Cornichon Tarragon Sauce
***** 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.
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Recreate Bistro Recipes at Home with Jacques Pépin | KQED
Recreate an evening out at a cozy French cafe with this menu prepared by Jacques Pepin. He starts off the meal with a fennel and pear salad with sun dried tomatoes. Instead of croutons, he bakes won ton chips to give the dish an added crunch. Next he moves on to the main course: a succulent fillet of pork served with handmade gnocchi. And for dessert, forget the frapuccino, Jacques makes a frozen coffee dessert you can enjoy at home.
In This Episode:
00:00
1:00 Fennel and pear salad with sun dried tomatoes
4:35 How to make won ton wrapper chips
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Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 2, 1992. Corner Cafe
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #pork #frappuccino #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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Get the full recipe here
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