Fillet of Beef with Tarragon Wine Sauce
Roasted sirloin steak served with a buttery tarragon wine sauce.
3 1/2 pounds sirloin steak
1 3/4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup butter
4 tablespoons Dijon mustard
1/2 cup chopped green onion
1 2/3 cups white wine
3 tablespoons tarragon
2 tablespoons heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Rub sirloin steak with olive oil, then season with salt and pepper.
- Preheat oven to 550°F (285°C).
- Roast steak in a large roasting pan, for 25 minutes, or until a meat thermometer registers 130°F (55°C) for medium rare. Transfer to a platter and let stand, loosely covered with aluminum foil, for 15 minutes.
- In a bowl, cream together butter and Dijon mustard.
- In a large saucepan combine chopped green onions, white wine, and tarragon. Cook the mixture over medium-high heat until the wine is reduced to about 1 cup.
- Add cream and reduce the heat to low; slowly whisk in the mustard/butter mixture with any meat juices that have accumulated on the platter. Season with salt and pepper.
Makes 6 servings.