To make Oven-Roasted Fingerling Potatoes: Simmer potatoes about 15 minutes or until tender but not falling apart; drain and cut in half lengthwise. Toss with oil, thyme, salt and pepper; spread on sheet pan. Roast in 450°F oven about 10 minutes or until potatoes are golden.

To make Béarnaise Sauce: In nonreactive saucepan, combine vinegar, vermouth, shallots and 6 Tbsp. tarragon. Reduce by two-thirds. Strain liquid and whisk with egg yolks, salt and pepper in a nonreactive bowl. Place bowl over low heat and whisk constantly until mixture is thick and light. Remove from heat and whisk in butter in a steady stream until sauce is smooth and thick. Whisk in 2 Tbsp. tarragon and the parsley; adjust seasoning. Sauce can be held over warm water, covered, for 1 1/2 hours.

For each serving, to order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot; sear steak on both sides. Place in 400°F oven until cooked to medium rare or desired doneness. On each of 2 bamboo skewers, thread 4 tomatoes. Roast in oven 2-3 minutes or until warm. Plate steak with tomato skewers and 1/2 cup Oven-Roasted Fingerling Potatoes. Spoon 1/4 cup Béarnaise Sauce over steak, garnish with 2 parsley sprigs and 1 tsp. thyme.