Peppercorn Filet with Ruth Chris Bernaise sauce

Peppercorn Filet with Bernaise Sauce (sauce recipe from Ruth Chris)

2 6-8 oz filet mignon
2 tablespoons vegetable oil ( I like olive oil but it has a lower smoke point)
1 tablespoon fresh cracked salt
1 tablespoon coarsely cracked black peppercorns
1tablespoons unsalted butter, at room temperature

Preheat the oven to 400 degrees Heat a large, well-seasoned cast iron skillet over high heat until very hot. Dry the steaks with a paper towel and rub them lightly with oil. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is hot add the steaks and sear them evenly on all sides for about 2 minutes per side. 8 min total Top each steak with a 1/2tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare 132 for medium. Cover with foil and allow to rest for 10 minutes

Sauce Recipe comes from Ruth Chris
Makes enough for 3-4 steaks

1/4cup unsalted butter
2 tablespoons tarragon vinegar
2 teaspoons fresh lemon juice
2 teaspoons fine-chopped shallots
1 teaspoon dried tarragon
Fresh-ground black pepper, to taste
2 large egg yolks
1/4 cup water
Salt, to taste
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chervil (if available) 

Melt the butter in a small saucepan and keep warm. In another small nonreactive saucepan, combine the vinegar, lemon juice, shallots, dried tarragon and a pinch of black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer until the liquid is almost evaporated. (Do not let it evaporate completely) Cool slightly. In the top part of a double boiler, whisk together the egg yolks and water. Place over the bottom part of the double boiler containing gently simmering water. Make sure the bottom of the top does not touch the water. Whisk in the vinegar reduction. Continue whisking constantly until the egg mixture thickens and warms. Remove the top of the double boiler and continue whisking to cool just slightly. Whisk in the warm melted butter in a thin, steady stream. Stir in the fresh tarragon and chervil, if available. Hold warm at very low simmer until steaks are ready. Spoon sauce over top.  Great served with a hearty red wine like a Cabernet or Zinfindel.