Using the pan used for searing the beef tenderloin, drizzle a little bit of olive oil. Saute the shallots until soft.
Deglaze the pan with the stock.
Add the cream and spices, whisking occasionally while simmering for about 5 minutes until it begins to thicken.
Add the fresh herbs, simmer, whisking often, until thick.
Season with salt and pepper according to taste.