• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes. Cut in half lengthwise, then cut into 1/4-inch fries.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. 
• Roast in the middle of the oven 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Trim, then halve green beans.
• Trim sugar snap peas.
• Peel, then finely chop shallots.
• Thinly slice chives.
• Strip tarragon leaves from stems, then finely chop leaves.
• Halve tomatoes.

• Heat a large non-stick pan over medium-high. 
• Meanwhile, pat steaks dry with paper towels. Season with remaining garlic salt and pepper. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
• Remove from heat, then transfer to an unlined baking sheet.
• Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
• Transfer steaks to a clean cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.

• While steaks roast, reheat the same pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) butter, green beans, shallots and 1/4 cup (1/3 cup) water. Cook, stirring often, until water is absorbed.
• Add sugar snap peas and tomatoes. Season with salt and pepper. Cook for 3-5 min, stirring often, until veggies are tender.
• Remove from heat, then sprinkle with half the chives and 1 tsp (2 tsp) tarragon. Cover to keep warm.

• Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high, then remove the pot from heat.
• While butter melts, in a small bowl, whisk together remaining mayo and 1 tsp (2 tsp) vinegar.
• Gradually whisk in melted butter until smooth.
• Add remaining tarragon. Season with salt, then whisk to combine.

• When potatoes are done, cut 1 tbsp (2 tbsp) butter into small pieces. Immediately add butter and remaining chives. Toss until butter melts and coats potatoes. (TIP: These are your frites.)
• Thinly slice steaks.
• Divide steak, frites and veggies between plates. 
• Drizzle any steak resting juices over steak, then spoon Béarnaise sauce over steak.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.