Chateaubriand Steak: Restaurant-Quality - Cooking with Kendra

Ingredients

• 1 (1.5 - 2 pound) center-cut beef tenderloin (chateaubriand)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• Salt and freshly ground black pepper to taste
• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 1 tablespoon finely chopped shallot
• 1 teaspoon dried tarragon
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• Pinch of cayenne pepper
• Salt and freshly ground white pepper to taste
• 1 tablespoon finely chopped fresh parsley (optional, for garnish)