Let steaks come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 - 6 min per side, depending on the thickness, for medium rare. Let rest 5 min.
Combine egg yolks, lemon juice, and dijon mustard in a blender. With the motor running, drizzle in melted butter. Stir in chopped tarragon; thin with water if needed and season with salt.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1625 (100%)|
|Amt Per Serving||% DV|
|Total Fat 183.5g||245 %|
|Saturated Fat 116.1g||581 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 485.9mg||150 %|
|Sodium 1358.6mg||47 %|
|Potassium 65.6mg||2 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 2.2g||3 %|
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Calories per serving: 1625
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