Steak Bearnaise

4 six ounce beef tenderloin
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon shallot, chopped
1 tablespoon fresh tarragon, chopped
3 egg yolks
1/2 cup butter, softened and cubed
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat a large oven proof skillet over medium-high heat.
3. Season steaks with salt and pepper. Lay on hot skillet. Sear all sides then transfer to the oven to finish cooking to desired temperature.
4. Remove steaks from the oven and allow to rest while preparing Bearnaise.
5. Bring vinegar, wine and shallot to a boil in a small saucepan. Reduce to about a tablespoon of liquid.
6. Cool vinegar mixture and combine with tarragon and egg yolks in the top of a double boiler.
7. Slowly whisk in the butter to the vinegar and eggs until you have a smooth sauce.
8. Serve steaks with the prepared sauce.

Makes 4 servings