Szechuan Beef Tenderloin Stuffed with Peking Duck

Name: Szechuan Beef Tenderloin Stuffed with Peking Duck
Ingredients: 1 pound edamame (immature soybeans in their pods); 2 cups chicken stock; 2 cups glutinous rice (sushi rice from the Asian section of store); 3 3/4 cups cold water; 2 teaspoons salt; 1 tablespoon minced fresh tarragon leaves; 1/3 cup rice wine vinegar; 4 tablespoons butter; 1 ready cooked Peking duck (from a Chinese restaurant or vendor); 2 scallions, white and tender green parts only, cut thinly on the bias; 1 tablespoon hoisin sauce; 1 tablespoon Ming's Ginger Soy Syrup, recipe follows; 6 (4 to 6-ounce) filet mignon steaks; 1/2 cup wasabi peas; 2 tablespoons red, green and black peppercorns; 1 teaspoon kosher salt; 1/2 cup demi-glace; Salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 1 liter canola oil, or enough as needed to deep-fry; 12 baby carrots; Grape seed oil (as needed to lightly coat pan); 3 tablespoons minced garlic (about 6 to 9 garlic cloves); 2 tablespoons peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece; 1 bunch scallions (white and tender green parts only), sliced; Kosher salt and freshly ground black pepper; 1 cup naturally brewed soy sauce; 1 cup honey; 2 limes, juiced