Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots.....  I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !!  For the sauce, you will need :   6 shallots peeled and thinly sliced   1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper   For the steak 2 tenderloin steaks   1 shallots Salt and pepper to taste.   Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter.   When browned, add the white wine and reduce for a few minutes.   Add the sour cream, salt, and pepper, and reduce to thicken.   The tenderloin steaks : I use sous-vide for tender melting in-the-mouth steaks.   I add sal