Grilled tenderloin medallions with prosciutto and edamame and bean salad | Castello®️

Ingredients

• 1 cup sour cream 38%
• 1 egg yolk
• 2 tbsp finely chopped tarragon leaves
• ½ tbsp bearnaise essence
• ½ tbsp sugar
• ½ tsp coarse salt
• pepper
• 1 trimmed pork tenderloin
• 4 slices prosciutto
• ¾ tsp coarse salt
• freshly ground pepper
• 14 oz steamed haricot verts
• 10½ oz steamed edamame beans (soy beans)
• 1 red onion in very thin slices
• ½ cups finely chopped chives
• 1 tbsp olive oil
• 1¼ tsp coarse salt
• 3½ oz rinsed baby lettuce mix
• 8¾ oz grilled country bread (round loaf) sliced
• ½ lemons in wedges