Combine wine vinegar, green onion, tarragon, and pepper in small saucepan. Cook over medium heat until sauce is reduced to about 1/2 cup.

 

In larger saucepan, beat together egg yolks and paprika. Cut butter into small pieces; add half to yolk mixture. Cook over low heat, stirring constantly, until butter is melted. Add remaining butter; stir and cook until sauce thickens. Stir in vinegar mixture. Blend in olives, artichokes, mustard and parsley. Cover and keep warm until ready to use or refrigerate until service. Broil streaks to desired degree of doneness. Portion about 1/3 cup sauce over each whole or sliced steak.