Prep Time:	10 min.
Cook Time:	20 min.

Ingredients:

• 1 12- to 14-oz tenderloin fillet (Chateaubriand or filet mignon) steak, or two 6- to 8-oz steaks
• 7 oz unsalted butter, melted and clarified
• 1/4 cu shallots, very finely chopped
• 2 tbsp fresh tarragon, finely chopped
• 1/4 cu white wine
• 1/4 cu white wine vinegar
• 3 egg yolks
• salt and pepper to taste

1. To clarify butter, melt it over low heat without stirring. Once it has melted remove from heat and skim off the solids floating on top.
2. Place shallots, tarragon, vinegar and wine on medium heat and boil for about 5 minutes. Strain the reduction—you should end up with about 2 tablespoons of liquid.
3. Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens—about five minutes.
4. Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.

1. Sprinkle steak with salt and pepper.
2. In a skillet (or grill), heat oil and add steak, cooking until brown, about 1 min per side.
3. Reduce heat to medium and cook steak to desired doneness, about 2-3 min per side for rare to medium-rare (saignant a entre saignant et à point).
4. Transfer to plate; tent with foil.
5. Cut steak into 2 pieces (if one large one); plate.
6. Spoon Béarnaise sauce over and serve.