Prepared meat slightly discourage, sprinkle with mustard and leave to promarinovatsya for 15 minutes.

While the meat is marinating, start making the sauce. The Foundation sauce classic white sauce. So, do a "white stabilizing". Butter reheat in a saucepan over medium heat.

In hot oil add flour and fry, stirring occasionally. At times passage flour has a pleasant taste and smell of roasted nuts. As we are preparing a "white stabilizing" - do not allow changing its color. Color to brown slightly creamy. As the sauce we have meat, we need the stabilizing gradually add bouillon, stirring constantly with a spatula. A little secret - to avoid lumps, broth needs to be cold. Add salt, pepper and boil for 10-15 minutes, not forgetting to stir.

While the sauce is prepared, stir-fry the meat.

And the final stage. White sauce on meat broth is ready. But it is the basis for our sauce. To prepare the tarragon, chop and add to the sauce. If the sauce thickens heavily, you can add broth. I added white wine.

Mix well and leave on very low heat (in a water bath is even better) for 10-15 minutes.

Well, that's all. The sauce and the meat is ready. The tarragon gave the sauce is incredibly spicy flavor. By the way, the sauce is easy to reheat in a water bath (water temperature 80°). well, this is just in case someone was late for dinner. This sauce is well suited for boiled beef. Bon appetit.