Summer Filet of Beef with Bearnaise Mayonnaise

Ingredients

• 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
• 6 tablespoons (3/4 stick) unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 3/4 cup minced shallots (3 shallots)
• 4 tablespoons minced fresh tarragon leaves, divided
• 1/2 cup dry white wine
• 1/4 cup tarragon or white wine vinegar
• 3 extra-large egg yolks, at room temperature
• 3 tablespoons freshly squeezed lemon juice, at room temperature
• 1 tablespoon Dijon mustard
• 1 cup vegetable or canola oil, at room temperature
• 1/2 cup good olive oil, at room temperature

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