Step 1

In a large cast-iron or ovenproof skillet, cook the bacon over medium heat until crisp on both sides. Reserve 1/4 cup of the bacon drippings, then remove the bacon and place it on paper towels to drain. Crumble the bacon once it's cool enough to touch and set aside.

Step 2

Trim any excess fat off of the beef, then cut it into serving-size pieces. In the same large skillet used for the bacon, heat up the bacon fat, then brown the meat on both sides. Top the meat with the mushrooms, tomatoes and onion. Sprinkle the tarragon and bacon over the top, and cover. Bake at 325°F until the meat is tender, around 1-1/4 to 1-3/4 hours. Baste the meat twice while cooking. Remove the meat from the oven and transfer it to a serving platter to keep warm. Editor's Tip: To get a nice sear on your steak, make sure to let it come to room temperature for up to an hour before searing.

Step 3

Mix the cornstarch and water into a slurry then add it to skillet. Bring the mixture to a boil and continue to stir until the sauce thickens, about 2 minutes. Reduce the heat, and stir in the cream. Simmer, uncovered, until heated through, about three to four minutes. Return the meat to the skillet and turn to coat with sauce. Serve sprinkled with parsley if desired.