1. Heat the butter in a saute pan.
2. Season the steaks, place into the pan and fry to the required degree and to a golden brown on both sides.
3. Arrange on an oval dish.
4. Drain the fat from the pan, add the wine and reduce by half.
5. Add the sauce, simmer and season to taste.
6. Coat the steaks with the sauce, sprinkle with chopped tarragon and serve.