Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper.

Baked Whole Vegetables Total time: 1 to 1 1/2 hours 8 medium sized beets 8 whole onions 8 carrots 8 baby artichokes 1 head broccoli 3 tablespoons olive oil 1 tablespoon thyme leaves Coarse salt and freshly ground pepper to taste 1 tablespoon tarragon leaves Juice1/2 lemon 2 tablespoons Italian parsley.

Oranges With Honey and Tarragon Total time: 45 minutes 2 tablespoons honey 2 tablespoons fresh orange juice 2 tablespoons Sambuca or other anise liqueur 12 oranges 1 tablespoon fresh tarragon leaves, plucked from the stems.

Place the chicken on top and add the wine and one tablespoon tarragon leaves.

Yield: 4 servings New Potatoes With Artichokes and Fava Beans Total time: 40 minutes 1/2 lemon 2 pounds baby artichokes 1 1/2 pounds new potatoes 6 tablespoons extra-virgin olive oil 1 clove garlic, crushed Coarse salt and freshly ground pepper to taste 2 pounds fresh fava beans 1 tablespoon fresh tarragon leaves.

Horseradish Sauce, With Tarragon 1/2 to 3/4 cup freshly grated horseradish 1 1/2 cups sour cream 1/2 teaspoon Dijon mustard 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried) Tarragon vinegar to taste Coarse salt and freshly ground pepper to taste.

Saffron Scallops With Capellini 1 1/2 pounds bay scallops 2 tablespoons olive oil 1/4 teaspoon saffron 1 tablespoon fresh tarragon leaves 1 red or yellow pepper 2 shallots, minced 1 tablespoon vegetable oil 1/4 cup white wine Coarse salt and freshly ground pepper to taste 1 pound capellini 1 tablespoon butter.

Mustard Barbecue Sauce Preparation time: 5 minutes Cooking time: 2 or 3 minutes 8 tablespoons Dijon-style mustard 1/2 cup heavy cream 1 tablespoon cider vinegar 1/8 teaspoon freshly ground black pepper 3 drops hot red-pepper sauce 1 tablespoon fresh tarragon leaves.