Step 1

Preheat oven to 220C/200C fan-forced. Rub beef with oil. Season with salt and pepper. Heat a large frying pan over high heat. Add beef. Cook for 6 to 8 minutes or until browned all over. Transfer to a roasting pan. Roast for 35 minutes for rare or until cooked to your liking. Cover loosely with foil. Stand for 15 minutes to rest.

Step 2

Meanwhile, make Bearnaise sauce: place vinegar, eschalot, 1/3 cup tarragon, peppercorns and 1/3 cup cold water in a medium saucepan over medium-high heat. Cook for 6 to 8 minutes or until reduced to 2 tablespoons of liquid. Strain into a large heatproof bowl. Discard eschalot, tarragon and peppercorns.

Step 3

Place vinegar mixture, in the heatproof bowl, over a saucepan of simmering water (making sure base doesn't touch water). Add egg yolks. Whisk constantly for 1 to 2 minutes or until thickened. Gradually add butter a few cubes at a time, whisking after each addition (be careful not to overheat and cook egg yolks). Season with salt and pepper. Remove from heat. Whisk in lemon juice. Stir in remaining tarragon. Transfer to a serving bowl. Cover loosely with foil to keep warm.

Step 4

Slice beef into 8 equal pieces. Divide among plates and drizzle with sauce.