¼ cup (60 ml) fresh tarragon
½ cup (125 ml) fresh Italian parsley
¼ cup (60 ml) fresh cilantro
1 tsp (5 ml) olive oil
1 tbsp (15 ml) capers, drained
Salt and freshly ground pepper
1 tbsp (15 ml) butter
4 small beef steaks, preferred cut, 4 oz (120 g) each

OKA Cheese Sauce
1 tbsp (15 ml) butter
1 shallot, minced
¼ cup (60 ml) red wine
1 cup (250 ml) veal stock or commercial demi-glace sauce
3 oz (90 g) Canadian OKA, diced

Instructions

Toss fresh herbs with olive oil and capers. Season and refrigerate.
Preheat oven to 350°F (180°C).
Melt butter with oil in a skillet over high heat.
Brown steaks 1-2 minutes each side. Place in oven-proof dish and season.
Continue cooking in oven uncovered according to the type of steak used and desired doneness.
Meanwhile, soften shallot in same pan for 2 minutes.
Deglaze pan with wine and add veal stock.
Reduce by one third, about 4-5 minutes. Adjust seasoning.

Accompaniment: Cherry tomato salad.

Pour sauce on serving plate, add steak and garnish with OKA cheese and herb mixture.