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16Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 whole filet (beef tenderloin, trimmed and tied, 4½ pounds)
- 3 Tbsp. olive oil (good)
- 4 tsp. kosher salt
- 2 tsp. coarsely ground black pepper
- 15 fresh tarragon (branches)
- mayonnaise (Basil Parmesan, for serving, see recipe)
- 2 large egg yolks (extra-, at room temperature)
- 3 Tbsp. lemon juice (freshly squeezed)
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp. Dijon mustard
- 1/2 cup chopped fresh basil leaves (lightly packed)
- 1/2 tsp. minced garlic
- kosher salt
- freshly ground black pepper
- 1 cup vegetable oil (at room temperature)
- 1/2 cup olive oil (good, at room temperature)
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