Instructions: *Make sauce while steaks are cooking: Steaks:
Season steaks liberally with salt and pepper on both sides.
Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
Reduce heat to low and cook steaks for 7-10 minutes, turning once, until very rare in the middle.
Remove to a plate, cover tightly with foil, and let sit for 10 minutes.
Put vinegar, wine, shallots, 1 tablespoon of the tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until mixture is reduced to a few tablespoons. Cool slightly.
Place cooled mixture with the egg yolks and 1 teaspoon salt in a blender and blend for 30 seconds.
With the blender on, slowly pour the hot butter through the opening in the lid.
Add the remaining 2 tablespoons of tarragon leaves and blend only for a second.
Serve steaks with Bearnaise sauce on the side.
Nutrition Info Per Serving: Calories 553.5 Total Fat 55.0 g Saturated Fat 31.6 g Polyunsaturated Fat 2.5 g Monounsaturated Fat 17.0 g Cholesterol 286.3 mg Sodium 334.2 mg Potassium 43.9 mg Total Carbohydrate 2.4 g Dietary Fiber 0.0 g Sugars 0.5 g Protein 11.9 g