From Shefzilla: Conquering Haute Cuisine at Home by Stewart Woodman

Tarragon Spaetzle

1/2 cup milk
1 egg
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 cups flour
1 tablespoon chopped tarragon
1 tablespoon canola oil

1. Mix together milk and egg in a small bowl.

2. Stir together salt, nutmeg, flour, and tarragon in a large bowl. Make a well in the dry ingredients and,
using a whisk and then a spatula or wooden spoon, stir in milk mixture until just combined: do not overmix.

3. Cover and let rest 30 minutes. Meanwhile, prepare red wine poaching liquid.

4. Bring 4 quarts of salted water to a boil.

5. Slice dough with a sharp, smooth knife on a dampened wooden board into small noodles,
about 3 inches long. Working quickly so that spaetzle will cook evenly, scrape noodles into
boiling water.

6. Boil vigorously until spaetzle float on water’s surface. Using a slotted spoon, remove spaetzle
from water, rinse under cold tap water, and toss with canola oil. Set aside.

Red Wine Poaching Liquid

1 teaspoon olive oil
2 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
3 cloves garlic, smashed
1 teaspoon black peppercorns
3 cups red wine (merlot)
2 sprigs thyme

1. Heat a large (4-quart) saucepan over high heat 3 minutes. Add first 6 ingredients (oil through peppercorns);
turn heat to low and sweat 10 to 15 minutes.

2. Add wine and thyme; turn heat to high and bring to a boil. Reduce heat and simmer 10 minutes.

Remove from heat and cool to room temperature, then strain, discarding solids. Set aside.

To Poach Beef  Tenderloin

4 (6-ounce) fillets beef tenderloin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons butter
1 teaspoon lemon juice

1. Bring red wine poaching liquid to a simmer in a small (1-quart) saucepan. Season beef fillets with
salt and pepper. Add meat to poaching liquid (if liquid does not cover beef entirely, add red wine to
cover). Keeping liquid to just below a simmer, around 150ºF, cook 15 minutes; turn beef and
cook an additional 15 minutes.

2. Remove beef from poaching liquid and set aside on a plate. Strain poaching liquid into a wide sauté
pan over high heat and reduce quickly to 1 cup.

3. Add beef to sauté pan. Reduce heat to medium and whisk in butter and lemon juice. If sauce is
thick, add a teaspoon of water. Remove from heat and allow to rest. Slice fillets in half crosswise.

To Finish

1 tablespoon canola oil
1/4 teaspoon salt
Freshly ground black pepper
1/4 teaspoon fleur de sel

1. Warm a large sauté pan over high heat. Add canola oil and heat to smoking point. Add spaetzle
and cook over high heat, stirring frequently, until golden brown, about 3 minutes.

2. Divide spaetzle among four plates, add poached beef slices, season with pepper and fleur de sel, and drizzle
with reduced sauce. Serve.