1. Preheat the oven to 400°F (200°C). Season the plank steak with salt and black pepper.

2. Melt 1 tablespoon (15g) of butter in a large skillet over medium heat. Add the bacon and cook until crispy, then remove it from the skillet, leaving the butter behind.

3. Add the green beans (haricots verts) to the skillet and sauté until they are tender. Add the cherry tomatoes and cook for an additional 2 minutes. Set them aside.

4. Add the remaining 1 tablespoon (15g) of butter to the same skillet. Place the plank steak in the skillet and sear for 2 minutes on each side.

5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the plank steak reaches your desired level of doneness.

6. While the plank steak is baking, make the Béarnaise sauce. In a blender or food processor, combine 2 egg yolks, 2 tablespoons (30g) of chopped shallots, 1 tablespoon (15ml) of red wine vinegar, 1 tablespoon (15ml) of water, and 1 teaspoon of dried tarragon. Blend until smooth.

7. Melt 2 tablespoons (30g) of butter in a saucepan over low heat. Slowly pour the melted butter into the blender or food processor while continuously blending. Season the Béarnaise sauce with salt and black pepper to taste.

8. Once the plank steak is cooked, remove it from the oven and let it rest for 2 minutes. Slice the plank steak into thick strips and serve with the Béarnaise sauce, green beans, crispy bacon, and cherry tomatoes.