For the Béarnaise Sauce:
Combine the shallots, peppercorns, dried tarragon, vinegar and wine in a small pot over medium heat. Let reduce until the liquid is almost gone. Combine reduction with the egg yolks in a stainless steel bowl. Whip over a bain-marie or double boiler until the yolks form ribbons and triple in volume. They should be light but firm. Add clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles. Add the chopped tarragon and chervil, adjust the seasoning to taste with salt.