| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fillet of Beef with Tarragon Sauce

3 pounds sirloin steak
1 3/4 tablespoons olive oil
1 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1/3 cup butter
4 tablespoons prepared brown mustard
1/2 cup chopped green onions
1 2/3 cups white wine
2 tablespoons tarragon
1 3/4 tablespoons heavy cream

1. Rub sirloin steak with olive oil and season with half of the salt and pepper. Bake in a large roasting pan at 350*F for 25 minutes, or until a meat thermometer registers 140*F. Transfer to a platter and let stand, loosely covered with aluminum foil, for 15 minutes.
2. Meanwhile, in a bowl, cream butter and prepared brown mustard.
3. In a large saucepan, combine chopped green onions, white wine, and tarragon. Cook over medium heat until the wine is reduced to about 1 cup. Add cream, reduce the heat to low, and whisk in the mustard/butter mixture, a little at a time, with any meat juices that have accumulated on the platter. Season with remaining salt and pepper.

Makes 8 servings.