• Halve potatoes lengthwise, then cut into 1/4-inch fries.
• Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, 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 heat. 
• 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 until golden-brown, 1-2 min per side.
• Remove from heat, then transfer to an unlined baking sheet.
• Roast in the top of the oven until cooked to desired doneness, 6-8 min.**
• 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, stirring often, until veggies are tender, 3-5 min.
• Remove from heat, then sprinkle half the chives and 1 tsp (2 tsp) tarragon over top. Cover to keep warm.

• Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high heat, then remove the pot from heat.
• While butter melts, whisk together remaining mayo and 1 tsp (2 tsp) vinegar in a small bowl.
• 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 steaks, frites and veggies between plates. 
• Drizzle any steak resting juices over steak, then spoon béarnaise sauce over steak.

If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.