Grilled Dry Aged Porterhouse with Bearnaise

Ingredients

• ½ cup dry white wine
• ¼ cup champagne vinegar
• 2 large shallots, sliced
• 8 sprigs tarragon
• 1 tablespoon whole black peppercorns
• 1 clove garlic, crushed
• 1 porterhouse steak, about 2 pounds
• 2 tablespoons extra virgin olive oil
• 2 tablespoons French’s Mustard
• 1 tablespoon garlic powder
• 1 tablespoon pepper
• Salt, to taste
• 2 tablespoons unsalted butter
• 4 egg yolks
• 4 tablespoons tarragon. reduction
• 2 tablespoons heavy cream
• ½ pound salted butter, melted
• Salt to taste