Cook chopped shallots and garlic in 20g of butter until soft, purée in a blender, and simmer with tomatoes and herbs for 5 minutes.
Add white wine and reduce by half, then add Madeira and Port and reduce by half again before adding chicken stock to simmer for 30 minutes.
Strain the sauce through a fine sieve and muslin, boil the liquid to thicken, then whisk in the remaining butter and season.
Boil shallots, garlic, tarragon, vinegar, and wine until only 15ml of syrupy liquid remains.
Add cream and gradually whisk in cold butter over low heat until creamy, then season with lemon juice and cayenne.
Pass the herb butter sauce through a fine sieve and keep warm over a pan of hot water.
Preheat the grill to its highest setting.
Season steaks with sea salt and brown on all sides in a heavy frying pan with oil.
Grill steaks for 5-6 minutes depending on preference, then rest for 5 minutes.
Reheat the tomato sauce and stir chopped tomatoes and fresh herbs into the butter sauce.
Sauté mushrooms in butter for 3 minutes, then add carrots and beans to warm through.
Plate the steaks with tomato sauce, spoon the herb butter on top, and serve with the vegetables.