3 tbsp. dry vermouth
1 tsp. white vinegar
2 1/2 tbsp. minced shallots, divided
1/4 tsp. tarragon
2 (6 oz.) filet mignon (about 1" thick)
Salt
Pepper
1/2 tbsp. butter
2 egg yolks
1/3 c. melted butter
1/2 tsp. lemon juice
3 tbsp. madeira
2 tbsp. chopped parsley

Combine vermouth, vinegar, 1 tablespoon of the shallots and tarragon. Bring to a boil over high heat; boil 2 to 3 minutes until 1 tablespoon of the liquid remains; set aside. Sprinkle steaks with salt and pepper.

Melt the 1 1/2 tablespoons butter. Add steak and cook 4 minutes on each side for rare or until cooked to desired doneness.

While steaks are cooking, prepare sauce. Place yolks and vermouth mixture in blender container; cover and process on low. Slowly, drop by drop, add the 1/3 cup melted butter to blender while it is running. Increase butter flow to a trickle until all butter is incorporated into yolk mixture. Stir in lemon juice.

When steaks are cooked, remove from skillet. Add remaining 1 1/2 tablespoons shallots to skillet. Cook, stirring frequently, until soft. Add the madeira. Cook, stirring browned bits from bottom of pan. Stir in parsley. Pour madeira sauce over steaks. Serve bernaise sauce with steaks. Preparation 25 minutes, total time 35 minutes. Two servings.