Bring the meat and eggs to room temperature.

Neither meat nor eggs should be cold when you cook them. Start with the sauce.

Separate the egg yolks and whites, and place the yolks in a small heat-resistant bowl.

(Reserve the whites for another use.) Mix vinegar, onion powder, and tarragon in another small bowl.

Whisk the yolks with a hand mixer until smooth. Gently melt the butter in a sauce pan or microwave oven.

Don’t let it get too hot; you should be able to put your finger in it without getting burned. Add the butter carefully into the yolks while continuing to whisk.

Increase the speed when the sauce begins to thicken.

Avoid incorporating the white milk protein collected at the bottom of the melted butter into the sauce. Whisk in the vinegar and the spices.

Salt and pepper to taste.

Keep the sauce warm according to instructions.

(See "Tip!") Pan-fry or grill the meat to your liking: rare, medium or well done.

Serve with the béarnaise sauce and a generous salad.