Filet Mignon With Béarnaise Sauce And Roasted Asparagus

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1/4 cup dry white wine

1/4 cup white-wine vinegar

1/4 cup finely chopped shallots

2 tbsp. chopped fresh tarragon, divided

3 large egg yolks

1 stick unsalted butter, cut into 8 pieces

1/2 tsp. fresh lemon juice, or to taste

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