Ingredients
Serves 4
- 2 shallots, roughly chopped
- 3 sprigs fresh tarragon
- ¼ cup cracked black pepper
- ¼ cup white wine vinegar (or champagne vinegar)
- ½ cup dry white wine
- 8 cornichons (small pickles)
- 1 pound filet mignon, cut into small cubes
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 2 teaspoons ketchup
- 2 tablespoon mayonnaise
- 1/2 teaspoon salt
- ¼ teaspoon pepper
Directions
- Place the shallots in a dry sauté pan with the tarragon, pepper, vinegar, and wine. Bring to simmer and cook 5-7 minutes, or until dry.
- Place the shallot mixture in a food processor with the cornichons, and pulse until finely chopped.
- Combine the chopped shallot mixture with the filet, lemon juice, honey, ketchup, mayonnaise, salt, and pepper.
- Serve with toasted bread.