For the Béarnaise:
Set up a bain marie with boiling water. Combine egg yolk and 1 tablespoon of water in a boil, place over boiling water, and whisk rapidly until yolks coagulate. Continue to whisk, while slowly drizzling in melted butter. Once butter is completely emulsified, add calcium lactate and xantham gum to the mixture. Season with salt, white pepper, and tarragon vinegar-shallot reduction (to taste). Remove bowl from above the boiling water, and blend mixture with an immersion blender until smooth and emulsified.
For the Alginate Bath:
Combine water and alginate and blend very well. Place mixture (in bowl) in a vacuum packing machine vacuum until completely clear. This removes all air from the mixture.
For the Béarnaise Capsules:
Place béarnaise sauce in a squeeze bottle. Using a round measuring teaspoon, fill teaspoon ¾ of the way with béarnaise from the squeeze bottle. Submerge the spoon into the alginate bath and invert to drop the mixture from the spoon; it should form a round ball. Allow the balls to rest in the mixture for about 10 minutes (so that a strong skin forms). Remove the béarnaise balls from the alginate bath and rinse in warm water.
For the Fried Béarnaise:
Heat oil to 375ºF. Dust the béarnaise capsules with flour, then dip in whisked egg. Dip in panko, and fry until golden brown (approximately 45 seconds). Remove from fryer, dry on a paper towel, and sprinkle with salt.
For the Beef:
Roll beef in plastic film and continue rolling plastic very tightly until a perfect cylinder is formed. Put in freezer and allow to freeze through.
To Assemble and Serve:
Thinly slice 3 to 4 pieces of beef directly onto serving plate, and dress with olive oil, tarragon vinegar reduction, sea salt, and pepper. Place one ball of fried béarnaise in the center of each, and garnish with microgreens. Serve, instructing diners to roll one side of the beef over the ball, to cover, and pop one entire beef-bernaise portion into their mouth.