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clarified butter, as needed
tomatoes, peeled, seeded and chopped
fresh tarragon, finely chopped
1Saute the beef in the clarified butter to the desired doneness.
3Saute the garlic in clarified butter to release its aroma.
4Add the tomato and demi-glace.
5Let the mixture reduce slightly.
6Add the tarragon and adjust the seasoning to taste.
7Serve the sauce on the medallions.