• Add the vinegar, wine and tarragon to a small sauce pan and bring to a simmer over medium-high heat. Allow to reduce until you are left with about 2 tbsp of liquid. It should take around 15 minutes.
• Pour the reduced vinegar into a glass measuring cup (tight enough to just fit an immersion blender head). Add the salt and egg yolks. Set aside.
• Add the butter to a small saucepan and melt over medium heat. Once fully melted, swirl around to let any foam subside.
• Place the immersion blender into the bottom of the measuring cup and blend. As you continue to blend slowly pour in the butter until you have achieved a thick, creamy sauce. This should be a fairly quick process (less than a minute).
• Serve immediately with meat and veggies.

Steak and Veggies

• Preheat the grill for 10 minutes on high heat.
• Salt and pepper both sides of the steak and allow to sit for 3 minutes. 
• Once the grill is preheated, place the steak on the grill and close the grill. Cook for 3-5 minutes on each side, depending on your preferred doneness. 
• Toss the veggies in salt, pepper and olive oil and place in a small 6 inch skillet. Place skillet directly onto the grill and cook until preferred doneness.
• Serve the steak and veggies with the burnoose sauce and enjoy!