Tournedos of Beef with Champagne Sauce

Ingredients

• 1 T minced shallot
• ⅓ C dry champagne of drinkable quality
• 3 T tarragon vinegar
• 1 t freshly squeezed lemon juice
• 8 black peppercorns
• 3 sprigs fresh thyme
• ¼ C heavy cream
• 1½ sticks cold butter cut into pieces
• ½ t tomato paste, room temperature
• 2 slices good quality firm white bread
• 1 T extra-virgin olive oil
• 4 2½ to 3-ounce beef tenderloin medallions, approximately 2 inches thick
• 1 clove garlic, peeled and lightly crushed
• Salt and freshly ground black pepper to taste
• 1 t canola oil
• 1 t butter