- 2 steaks
- coarse salt and cracked pepper
- 1 tbsp fresh tarragon, minced
- 2 shallots, minced
- 1/2 tsp pepper
- 1/2 cup white wine vinegar
- 1/3 cup butter, in small pieces
- 2 egg yolks
- 1 tbsp parsley, minced
- lemon juice
- salt
- Rub the steaks with the coarse salt and cracked pepper.
- In a saucepan, combine the vinegar, pepper, shallots, and tarragon.
- Reduce over low heat until only one tbsp remains.
- Thin the egg yolks with 1 tbsp of water and then whisk them into the vinegar.
- Add the butter slowly, whisking continuously, until slightly thickened.
- Grill the steaks until cooked to your liking.
- Add the parsley to the sauce and then season lightly to taste with lemon juice and salt.
- Serve the steak with the sauce.