Bearnaise Sauce

I watch all kinds of shows on Food Network.  I'm a total foodie!  What can I say?  But, when I hear them talk about Bearnaise Sauce, I have to admit I don't know what it is.  Well, now I do.  Here is the recipe

1/4 cup white wine vinegar
1/4 cup dry white wine
3 Tbsp minced shallots
1 Tbsp chopped fresh tarragon
2 - 3 Tbsp water
4 egg yolks
2 sticks unsalted butter, melted
Juice of 1/2 lemon
Salt and cayenne pepper to taste

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat.  Boil until most of the liquid evaporates, about 5 minutes.

Off heat, add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate.  Sauce should be thick, but thin it with a little water if needed.  If it's too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium-mesh strainer into a heatproof cup.  Season with lemon juice, salt, and cayenne pepper.  Serve immediately.

They say this is awesome served over beef tenderloin fillets.  We may just have to try this.