• 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.

Make the Sauce:

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

Cook the Steaks:

Preheat Oven to 450F / 230C

• When ready to cook, add the black pepper to the steaks.
• 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.
• For a thicker steak, finish cooking in the oven at 365°F (185°C) until it reaches your preferred level of doneness. 
• Let the steak rest for at least 10 minutes before slicing or serving whole.
• Serve with your choice of potatoes or vegetables on the side.