Instructions: Here you go, David. This is actually my adaptation of the recipe found in

In a small nonmetal bowl, combine Burgundy, vinegar, shallots, pepper corns, tarragon, chervil and parsley. Place steak in a nonmetal dish or plastic bag so it will lay as flat as possible. If using a plastic bag, place it in a dish to catch any leaks. Add Burgundy mixture, cover/seal and refrigerate 12 hours or overnight.

Preheat broiler. Remove steak and place on a greased broiler rack, reserving liquid. Broil within 2 inches of heat source A the hotter the better A about 7 minutes on each side making sure the meat is kept medium- rare or medium.

In the top of a double boiler, cook reserved Burgundy mixture over direct heat until reduced by half. Strain the mixture and cool. Then, beating briskly over A not in A hot water, add alternately a little at a time egg yolks and melted butter and beat steadily so that they are well combined before you add all. When you have added all the butter, the sauce should have the consistency of Hollandaise. Correct the seasoning.

Carve by slicing against or across the grain to ensure that its tender.

Serve with finished sauce.

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