1 beef tenderloin (about 2 pounds/1 kg), at room temperature
1 tablespoon olive oil
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon tarragon vinegar
1 egg yolk
1/4 cup/60 ml olive oil
3/4 cup/175 ml peanut or safflower oil
2 to 3 tablespoons chopped gherkins
2 tablespoons capers
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh parsley
Freshly ground pepper
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