Personalized Chef Aprons and More!
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
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.