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- Prep Time: 10 Minutes
- Time To Table: 35 Minutes
- Serves: 4
- 2 pounds beef tenderloin
- 1 pinch salt & pepper
- 2 minced shallots
- 1 teaspoon whole black peppercorns
- 1 tablespoon minced fresh tarragon
- 2 tablespoons vinegar
- 1/4 cup white wine
- 1 stick unsalted butter
- 3 large egg yolks
- 1/4 cup Daisy Brand Sour Cream
Preheat the oven to 375 degrees. Portion the beef tenderloin into 4 - 8 oz Filet Mignon steaks. Season both sides liberally with salt and pepper. Grill over medium-high heat for 3 minutes on each side. Transfer the steaks to a rack on a sheet pan and place in the oven for 15 minutes for a medium-rare. Place the shallots, whole peppercorns, 1 tablespoon of tarragon, vinegar and white wine into a small saucepan. Heat over medium until reduced by 1/2 (approximately 5-10 minutes). Strain and discard the solids. Set the liquid aside. Melt the butter in the microwave and skim off any of the excess milk solids that rise to the top. Set aside. Whip the egg yolks with a whisk over a double boiler until they thicken up (approximately 1-2 minutes). Remove from the heat. Gradually add the melted butter to the egg yolks while whisking. Once all of the butter has been incorporated, whisk in the reduction and Daisy Brand Sour Cream. Add the remaining teaspoon of tarragon and season with salt and black pepper to taste.