Combine the white wine vinegar, minced shallot, and 2 teaspoons of chopped tarragon in a small saucepan. Bring to a boil over medium-high heat, then lower the heat and let it simmer for 3 to 5 minutes, until most of the vinegar has cooked away.

Remove from heat and let cool briefly. Strain into a heatproof bowl to remove shallot and herb bits.

Add the water and egg yolks to the bowl. Set the bowl over, but not touching, a pan of simmering water. Whisk for about 3 minutes, until the mixture thickens and becomes pale yellow.

Move the mixture to a blender and blend until smooth. Let cool for 1 minute, then, with the motor running, slowly stream in the warm clarified butter.

Add the lemon juice and the remaining tablespoon of tarragon. Season with salt and freshly ground white pepper. Blend again just until combined. Taste and adjust seasoning if needed.

Transfer the sauce to a double boiler and keep warm over very low heat until serving. Do not let it boil.

Spoon the Bérnaise sauce over your holiday beef and serve immediately while the texture is smooth and glossy.