1/4 c. tarragon vinegar
1/4 c. dry white wine
2 tbsp. finely chopped fresh tarragon, or 2 tsp. dried tarragon leaves
1 tbsp. finely chopped shallot
3 egg yolks
1/2 c. butter
:
6 slices fillet of beef, 1 inch thick (3 lb.)
2 tbsp. butter, melted
Salt
Pepper

1. Make Bearnaise sauce: in small saucepan, combine vinegar, wine, 1 tablespoon tarragon and shallot; bring just to boiling over medium heat. Reduce heat and simmer, uncovered, 8 to 10 minutes, until liquid is reduced to 1/4 cup.

2. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in egg yolks. Cook over hot, not boiling water, beating constantly until mixture begins to thicken.

3. Beat in 1/2 cup butter, 1 tablespoon at a time, beating well after each addition, to melt butter. Keep warm. Add just enough cold water to hot water in bottom of double boiler to make it lukewarm. Set top of double boiler over water.

4. Wipe beef with damp paper towels. Arrange on greased broiler rack; brush with 1 tablespoon melted butter and sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.

5. Broil, 4 inches from heat, 5 minutes. Turn steaks. Brush with remaining melted butter and sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil 5 minutes longer for medium rare.

6. To serve: arrange meat on heated platter. Garnish with watercress, if desired. Stir remaining chopped tarragon into Bearnaise sauce. Pass sauce. Makes 6 servings.