10 servings roasted baby carrots with butter and chopped chives), as needed
10 servings roasted cauliflower florets as needed
4 tablespoons dijon mustard
16 dill gherkins french julienned ( pickles)
4 teaspoons tarragon dried
2 cups cooking wine dry white
4 teaspoons tarragon leaves fresh minced
10 servings grape tomatoes as needed
1.5 pounds green beans trimmed
2 tablespoons heavy cream
10 servings kosher salt and pepper black freshly ground
2 tablespoons mustard seeds
3 tablespoons olive oil
10 servings roasted new potatoes with olive oil and chopped rosemary leaves), as needed halved
1 medium onion red thinly sliced
0.3 cup red wine vinegar
4 pound beef tenderloin roast trimmed
4 medium shallots minced
1 tablespoon sugar
6 tablespoons butter unsalted softened
4 tablespoons vegetable oil
Equipment
bowl
frying pan
sauce pan
oven
whisk
pot
kitchen thermometer
aluminum foil
stove
colander
Directions
Make the Beef and Sauce: Preheat the oven to 450 degrees F. and season the tenderloin with salt and pepper.
Heat the oil in a large skillet over medium-high heat until almost smoking.
Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes.
Transfer the skillet to the oven and roast for 25 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare.
Transfer the roast to a warmed platter and cover loosely with foil.
Place the roasting skillet on top of the stove, being careful not to touch the hot handle with bare hands.
Add the wine, shallots, and dried tarragon and bring to a boil over high heat. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to 1/4 cup.
Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes longer. Reduce the heat to low and whisk in the butter, mustard, fresh tarragon, and salt and pepper, to taste.
Cut the beef crosswise into 1/4-inch thick slices. Decoratively arrange the beef, sauce, and garnish on a large platter.
Serve hot or at room temperature.
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
Transfer oil with seeds to a large bowl.
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
Have ready a large bowl of ice and cold water.
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and plunge into ice water to stop cooking, then drain well.
Toss beans with vinaigrette and salt and pepper, to taste.
