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1
For the sauce:
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2
Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
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3
Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
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4
Cool slightly.
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5
Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
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6
With the blender on, slowly pour the hot butter through the opening in the lid.
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7
Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
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8
If the sauce is too thick, add a tablespoon of white wine to thin.
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9
Keep at room temperature until serving.
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10
Season the steaks liberally with salt and coarsely ground black pepper on both sides.
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11
Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
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12
Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
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13
Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
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14
Serve with the Bearnaise Sauce on the side.
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15
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
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16
Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
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17
Enjoy!
