Chateaubriand with Bearnaise Sauce

Ingredients

• 2 lbs. beef tenderloin
• 3 tablespoons white wine vinegar
• 1 tablespoon tarragon leaves
• 1 tablespoon green onion
• 1/8 teaspoon black pepper
• 9 egg yolks
• 3 sticks butter

Directions

1. Sprinkle beef tenderloin with salt and broil 15-20 minutes per side.
2. BEARNAISE SAUCE:
3. Over high heat, heat white wine vinegar, tarragon leaves, 1 tablespoon green onion and 1/8 teaspoon pepper to a boil. Boil for about 7 minutes until vinegar is reduced to 1 tablespoon.
4. Place pot over hot (not boiling) water; add 9 egg yolks an cook, stirring constantly with a wire whisk until slightly thickened.
5. Add butter, 3 tablespoons at a time, beating constantly with whisk until melted.
6. Serve immediately over beef tenderloin