For the sauce: In a double boiler set over medium heat, combine the egg yolks with the cold butter, red wine vinegar, salt, lemon juice and cayenne. Whisk the ingredients continuously until the mixture increases in volume and is thick enough to coat the whisk. Use a ladle to drizzle the clarified butter into the sauce while whisking slowly. If the sauce appears too thick, add a few drops of cold water to achieve proper consistency.
Place the tarragon-infused vinegar, tarragon leaves, scallions and parsley in a small pan set over medium heat. Cook until all of the liquid evaporates from the pan, but the herbs are still moist, about 5 minutes. Whisk the herbs into the sauce mixture.
For the steak: Preheat the broiler to 800 degrees F. Sprinkle the steak with salt, black pepper and white pepper. Drizzle the steak with oil. Set the steak under the broiler and cook to medium rare, about 4 minutes on each side. Finish with the bearnaise sauce and some chopped chives, then serve.
Galatoire's uses 28-day, wet-aged prime beef for this recipe.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.