In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste.
Bring the liquid to a boil and reduce to 1 tablespoon.
Add 1 tablespoon of tomato paste. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Serve as quickly as possible.