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Bernaise Sauce:
1/2 tteaspoon tarragon leaves, dry
1/2 teaspoon shallot, minced
2 teaspoons red wine vinegar
1/4 cup white wine
4 Egg yolks, large
4 teaspoons water
2 teaspoons fresh lemon juice
1/8 teaspoon hot pepper sauce
8 oz. butter, unsalted, melted and
separated
salt and pepper, to taste
Combine oil and 1 tablespoon butter in a heavy
skillet over medium
heat; stirring to mix as butter melts. Add tenderloin
and cook until
brown on all sides, turning occasionally. Sprinkle
with freshly
ground pepper. Add water and red wine to skillet.
Cover tightly and
cook over low heat for 12-15 minutes or until done.
Set aside and
keep warm.
Prepare tarragon reduction by placing tarragon
leaves, shallot, red
wine vinegar and white wine in a saucepan. Bring
to a simmer over
medium heat. Reduce heat and continue to simmer
until "sec" or dry.
Remove from heat and reserve.
Melt butter over low heat in saucepan. Cool slightly.
Skim foam from
top of melted butter. Using a small ladle, carefully
remove clear
butter from saucepan, leaving remaining "milky"
liquid to discard.
Reserve clarified butter.
Prepare a double boiler by placing a stainless
steel bowl over a pot
of lightly simmering water. Do not let bottom of
the bowl touch the
water. Add egg yolks, water and lemon juice, whisk
vigorously until
mixture thickens and turns pale yellow. Remove
bowl from the pot. Add
the clarified butter slowly while whisking vigorously
until all the
butter is incorporated. Whisk in tarragon reduction
and hot pepper
sauce. Season with salt and fresh ground black
pepper. Serve on the
side with sliced pork tenderloin.
