Before starting, preheat the oven to 450˚F.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperatureWash and dry all produce. Halve potatoes lengthwise.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down.Roast in the bottom of the oven until tender, 20-22 min.

Thinly slice chives.Strip tarragon leaves from stems, then finely chop.Core then cut beefsteak tomato into 1/2-inch wedges.Halve heirloom baby tomatoes. Add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon to a medium bowl. Season with salt and pepper, then stir to combine.

Pat steak dry with paper towels. Season with salt and Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 6-10 min.\*\*When steak is done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest, 5 min.

Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook, stirring often, until slightly softened, 3-4 min.Add 1/2 tbsp (1 tbsp) sugar. Cook, stirring often, until dark golden-brown, 3-5 min. Transfer onions to a small bowl.

Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then gently toss to coat. Add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your tarragon ranch!)

Thinly slice steak. Divide steak and potatoes between plates. Dollop tarragon-chive butter over steak.Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top. Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)