Warm Beef-And-Potato Salad With Béarnaise Dressing

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12 small red potatoes, quartered (about 1 3/4 pounds)

4 shallots, quartered

2 teaspoons olive oil

Cooking spray

2 (4-ounce) beef tenderloin steaks (3/4 inch thick)

1/4 cup chopped shallots

1/4 cup dry white wine

1/4 cup white wine vinegar

1/4 cup water

3 tablespoons chopped fresh tarragon

2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise)

1 tablespoon chopped fresh chives

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