Beef Tenderloin Béarnaise

For the Béarnaise sauce, bring the vinegar, peppercorns and tarragon to a boil in a saucepan. Simmer for two minutes, reducing by half.

Strain and set aside.

Heat the clarified butter in a small saucepan and set aside.

Place a heatproof bowl over a large pot of simmering water.

The bottom of the bowl should not touch the water. Whisk or blend the egg yolks and vinegar on the water bath until frothy, always being careful not to get the mixture too hot. (To prevent this, remove the bowl from the water bath occasionally and use a plastic scraper to push any mixture off the side of the bowl).

Now beat in a small dollop of warm butter. (Slowly and thoroughly so the mixture doesn’t curdle or clump; if it does, whisk in a tablespoon of boiling water to save the sauce).

In very small portions, gradually whisk in all the butter until the sauce is thick and creamy like mayonnaise. Season to taste with salt and pepper and finally fold in the tarragon leaves.

Remove the bowl from the water bath and set over a pot of hot water to keep warm.

For the steaks, heat the butter and oil over medium heat in a large coated skillet. Season the steaks with sea salt and sear in the hot pan: two to three minutes on each side (rare or rare), three to four minutes (medium, pink) o

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