Duchess Potatoes:

1. Peel and boil the potatoes. Once done, mash them in a bowl.
2. Add the egg yolks, butter, and oil. Stir well. Season with salt and pepper.

Steak:

1. Pat the steaks dry. Season with salt and pepper on each side.
2. Tenderize each steak lightly to make them evenly thick. Trim any excess tendons.
3. Heat a grill pan or skillet and cook the steaks for 1–3 minutes on each side. The meat should ideally be slightly pink in the middle.

Assembly:

1. Preheat the grill to full heat. Place the plank on it to "burn" it before adding the ingredients.
2. Allow the plank to cool. Put the mashed potatoes in a piping bag and pipe around the edges of the plank.
3. Arrange the steak, tomatoes, and bacon-wrapped beans on the plank.
4. Return the plank to the oven and grill until the duchess potatoes have a golden color. Add dollops of béarnaise sauce and serve.

Béarnaise Sauce:

1. Melt/clarify the butter for the béarnaise sauce over low heat in a saucepan. Remove from heat. Keep the butter warm.
2. Finely chop the shallots and place them in a saucepan with tarragon, white peppercorns, vinegar, and water.
3. Simmer until about half remains. Strain the shallot mixture into a new saucepan and place it in a double boiler with hot water.
4. Stir in 6 egg yolks and whisk until the sauce thickens.
5. Remove the saucepan from the double boiler and slowly pour in the melted butter in a fine stream while constantly whisking.
6. Stir in chopped parsley and tarragon. Season with salt and pepper.