Allow me to share my once-a-year, “treat yourself” meal. Thieved from an episode of Nigella Bites, I enjoy this with a fresh French baguette and a nice bottle of French Syrah. Should you choose, serve with roasted broccolini or asparagus, or a simple fresh greens modestly dressed with a vinaigrette.

1. Pre-heat a large sauté pan or griddle over medium-high heat. Oil the steak and then place into the preheated pan. For a medium rare steak, cook for about 2 minutes, then flip and finish cooking second side, about 2 minutes more. Cook 1 to 2 minutes longer per side for a more well-done piece. Let rest for 5 minutes before you slice.
2. Bring a pot of water to a boil. In a stainless steel bowl that fits a top the pot, add the egg yolks dried tarragon, and vinegar. Place on the pot and begin whisking. Add a cube of butter and whisk until melted and fully incorporated. Repeat until using one cube of butter at a time, until all cubes have been used. Pull off the heat and whisk in lemon juice. Add chopped tarragon and, if necessary, season with salt.