Beef with Sauce Bearnaise

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For the beef:

1 pound rump steak, about 1-inch thick

Olive oil

Salt

For the Sauce Bearnase:

1 tablespoon minced shallots

2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised

1 tablespoon chopped chervil, optional

2 tablespoons wine or tarragon vinegar

2 tablespoons white wine

1 teaspoon peppercorns (preferably white), crushed or bruised

3 egg yolks

1 tablespoon water

16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice

Salt

Freshly milled white or black pepper

1/4 to 1/2 lemon, juiced