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1
Slice the tenderloins on a bias about 1/2-inch thick, making oblong medallions.
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2
Melt the butter in a heavy skillet.
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3
Add the olive oil, then the garlic, onions, and rosemary.
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4
Saute for about 2 minutes to develop the flavor.
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5
Blend the flour and seasoning salt.
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6
Dredge the medallions in the seasoned flour, add them several at a time to the skillet, and brown them, over moderately high heat for 3 minutes on the first side.
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7
Turn the medallions, and add the mushrooms.
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8
Saute for a further three minutes.
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9
Sprinkle with salt and pepper.
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10
Add the wine.
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11
Cover.
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12
Simmer until tender about 20 minutes).
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13
Make a bed of rice on a platter.
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14
Arrange the medallions over the rice.
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15
Spoon the mushrooms over the medallions.
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16
Top each portion with several asparagus tips, arranging more asparagus tips around the platter.
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17
Drizzle Bearnaise Sauce over.
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18
Serve additional Bearnaise sauce alongside.
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19
Bearnaise Sauce: In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat.
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20
Bring to a simmer and cook until reduced by half.
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21
Remove from heat and set aside.
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22
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.
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23
Whisk the egg yolks until doubled in volume.
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24
Slowly add the melted butter to the whisked eggs, continue beating until sauce is thickened.
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25
Stir in reserved shallot reduction.
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26
Season with salt and pepper, set aside wrapped in a warm pot.
