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

Ingredients

• 250 ml creme fraiche 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
• 400 g steamed haricot verts
• 300 g steamed edamame beans (soy beans)
• 1 red onion in very thin slices
• 100 g finely chopped chives
• 1 tbsp olive oil
• 1¼ tsp coarse salt
• 100 g rinsed baby lettuce mix
• 250 g grilled country bread (round loaf) sliced
• ½ lemons in wedges