Beef steak vs 2 "french style"

I'm commited to beef if you haven't noticed yet. It's a long process but I'll get there.
This one came out as an atempt to bring back a flavour of a sauce T. once had with his beef in Il Sole. Turns out they don't serve it anymore, woohoo, too bad. For them. Basicaly, the sauce had an amazing amount of tarragon, to which I am a slave. It's a strong, nice smelly herb that I use sometimes with a certain salad you will read about soon. Smelly in a good way, I mean. It's not that rich, I mean it's good but not fat, and I had it with a salad. Yes, green salad with nothing but olive oil and lemon juice. Disgusting.  So be more french than I was, and serve please with cooked, blanched green beans with either olive oil or melted butter. And for God's sake, use salt. I beg you.

Type of dish: main
Cost: medium, expensive
Difficulty: easy
Serves: 2
Time: 40 min
Preparation time: 5 min
Marinating time: 10 min
Frying time: 10 min at most


You'll need:
a cutting board, a mallet ( meat beater, tenderizer), a kitchen cloth ( to put under the cutting board), a piece of cling film, paper towels, a medium bowl, 1 teaspoon, a grill pan with a heat proof handle, spatula

Ingredient:

• 400 gram beef steak
• 3 tbsp dijon mustard
• 2 tbsp dried crushed tarragon
• 3 tbsp olive oil
• S&P
• Green beans, cooked, or green salad with vinaigrette.

Do it:
Prep your board- put a cloth underneath. Wash the meat under cold water, pat dry with the paper towels. Cut your meat in two slices 2-3 cm thick if your butcher hasn't done that for you. Cover the meat with cling film on one side and beat it like a lady (gently) with the mallet so it flattens out a bit. We don't want it schnitzel thin, just 1,5 cm thin. Beat both pieces of meat and set aside. In a bowl mix together the oilive oil, mustard, tarragon and add a pinch of S&P. Mix well and put in the meat, and try to coat well  with the mustard mixture. Set this aside for at least 10 min, best overnight and clean up your mess. Well aren't I an Anthea T. :P
Before frying your meat- if you put it in the fridge, take it out about 15 min before frying. This way it will cook faster.
Heat up on high heat your pan, and when very hot, turn down to medium high and put on the meat. Fry however long you want it to on one side ( from well done to rare, it's usually 2-3 min for rare, and 3-6 for a well done steak).Try to spoon out as much as you can of the marinade on top of the cooking meat. After cooked to your likes, set aside on cutting board for at least 2-3 min so it "sets", then serve.

Serve with the salad or green beans.