Bearnaise Sauce for Chateaubriand

Place the shallots, chervil, tarragon, wine vinegar, salt and pepper in a saucepan. Cook over medium heat until reduced by two-thirds. Let the mixture cool slightly, then place the pan over, not in hot water (a double boiler works well for this). Whisk in the egg yolks and water, making sure the yolks don't curdle. When the sauce begins to thicken, whisk in the butter, a piece at a time, until thick and smooth. Stir in the lemon juice and adjust the seasonings. Adding a bit more chervil and tarragon right before serving refreshes the flavors. The sauce should be kept warm until serving as it does not reheat well.