|White wine vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Finely chopped shallots/Green onions||1 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crumbled|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Chopped parsley||1 Teaspoon|
|Ground beef||1 Pound|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Finely cut chives||1 Tablespoon|
1. For Bearnaise sauce: Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boil then simmer 8 to 10 minutes or until mixture is reduced to 1/4 cup. Strain into top of double boiler. Cut butter or margarine into 8 pieces. Add egg yolks to double boiler; beat with wire whisk until foamy. Set over simmering, not boiling water. Add butter or margarine, 1 piece at a time, stirring constantly, and letting each piece melt before adding the next. When sauce is fluffy-thick, season with salt and pepper, if needed. Stir in parsely. Remove top saucepan from hotwater immediately.
2. Lightly mix beef with wine, chives, salt and pepper in a large bowl. Shape into 4 equal-size patties, about the size of rolls.
3. Melt 1 tablespoon butter or margarine in a heavy frying pan. Add patties; saute over medium heat, 4 minutes on each side or until done as you like them.
4. Place patties on a platter, spoon Bearnaise sauce over; garnish with sliced cherry tomatoes and sliced mushrooms, if you wish.