2- 3 pound piece of beef tenderloin
1/2 C olive oil
2½ T wine vinegar
Bouquet garni (Bay leaf, 2 sprigs parsley, 2 sprigs thyme, leeks)
3 thin slices of salt pork (I use bacon sometimes)
½ C dry white wine
1 shallot, finely minced
salt and freshly ground pepper
1 t tarragon leaves, finely chopped
¼-⅓ C heavy cream
¼ C butter
Heat oven to 350º
The evening before serving, marinate the beef in olive oil, wine vinegar, bouquet garni, cloves, and nutmeg.
About 2 hours before serving remove the meat from the marinade, tie salt pork over the top, and roast for 1 hour and 45 minutes to 2 hours until meat thermometer registers well done (if you want rare roast for 40-45 minutes.)
Baste occasionally with the marinade.
Remove to a hot platter and keep warm.
Remove all but 1 T of fat from the roasting pan.
Deglaze the pan with the white wine and strain into a small saucepan.
Add 1 t wine vinegar, the shallot, and salt and pepper if needed.
Simmer for 10 minutes.
Then add the tarragon and ¼ as much heavy cream as you have sauce.
Reheat and then remove from heat and swirl in the butter.
Slice the tenderloin and pour the sauce over it.