Roast Tenderloin Of Beef With Cornichon Tarragon Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1290
FAT
143%
CHOL
109%
SOD
101%

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Ingredients for 8 servings

4 tablespoons vegetable oil

2 cups dry white wine

2 tablespoons heavy cream

4 teaspoons dried tarragon

Kosher salt and freshly ground black pepper

1 (4-pound) beef tenderloin roast, trimmed and tied

Green Beans with Red Onion and Mustard Vinaigrette, recipe follows

Roasted baby carrots (tossed with butter and chopped chives), as needed

Roasted halved new potatoes (tossed with olive oil and chopped rosemary leaves), as needed

Roasted cauliflower florets, as needed

4 teaspoons minced fresh tarragon leaves

4 tablespoons Dijon mustard

Roasted cherry or grape tomatoes, as needed

4 medium shallots, minced

6 tablespoons unsalted butter, softened

16 cornichons (French pickles) or dill gherkins, julienned

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