1 pound pork tenderloin
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Freshly ground pepper
1/4 cup water
1/4 cup red wine
1/2 teaspoon 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.
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.