Ingredients
- 2 demi-glace
- 6 ounces beef tenderloin
- 2 ounces tomatoes
- 1 teaspoon garlic (minced)
- 1 teaspoon tarragon (fresh chopped)
1. Saute the beef in the clarified butter to the desired doneness. Keep the beef warm.
2. Saute the garlic in clarified butter to release its aroma.
3. Add the tomato and demi-glace. Let the mixture reduce slightly.
4. Add the tarragon and adjust the seasoning to taste.
5. Serve the sauce on the medallions.
