In a sauce pan combine 1/4 cup Tarragon vinegar, 1/4 cup dry white wine, 2 table spoons of finely chopped onion and 1 table spoon chopped fresh tarragon. Bring it to a boil and let it simmer till the liquid has been reduced to 1/4 cup.
Strain the mixture into a a bowl over hot water and beat in 3 egg yolks. Whisk till it thickens. Beat in butter (a total of 1 stick) one table spoon at a time.
Finally stir in the remaining tarragon.
Mine totally separated this time and was not worthy of a picture but it tasted delish. At home on a tuesday night it's all that matters.
We thought we were cooking the steak on the grill but the Weber was not cooperating. Probably cause of the temperature outside... So we cooked it in a pan inside, 3 minutes on each side in a hot pan, with just a little bit of olive oil, salt and pepper rubbed on it, then stuck it in the oven at 400 degrees for 20 minutes, 10 minutes on each side.
With it thyme potato wedges in the oven.
Enjoy with a fine box wine. Cheers!
And that's how we do tuesday night.