Step 1

If you have at least a couple of hours ahead or overnight even better.  Season the steaks with salt on both sides. Storing the steaks uncovered in the refrigerator will dry out the exterior for a better sear.

Step 2

In a reduction pan, slowly cook the bacon with 1 tablespoon of avocado oil or clarified butter until most of the fat has rendered out without burning the lean parts.

Step 3

Add the mushrooms and cook until they release their water and it evaporates.

Step 4

Add the shallots and cook until they start to get some color, then add garlic and tarragon (or sage). Cook for a brief moment before deglazing the pan with Marsala wine.

Step 5

Add balsamic vinegar, stock, and bring to a simmer. Reduce the sauce slightly before adding cream and reducing further to desired consistency. If the sauce is too thin, thicken with a cornstarch slurry (ensure the sauce is boiling when added).

Step 6

Season the sauce with salt and pepper to taste. Finish the sauce by swirling in butter off the heat to maintain its emulsion and creaminess.

Step 7

When ready to cook, add the black pepper to the steaks.

Step 8

In a fry pan, heat more avocado oil or clarified butter In a hot skillet or pan until a crust forms, about 2-3 minutes on the first side.  Flip on the other side and transfer to the oven and cook to the desired doneness.

Step 9

For a thicker steak, finish cooking in the oven at 365°F (185°C) until it reaches your preferred level of doneness.

Step 10

Let the steak rest for at least 10 minutes before slicing or serving whole.

Step 11

Serve with your choice of potatoes or vegetables on the side.