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Lamb Steaks, Zahn

Procure three three-quarter-pound tender lamb steaks, make a few incisions around skin, and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in sautoire, arrange the steaks in one beside another and gently cook for six minutes on each side, lift up, dress on a hot dish and keep hot. Remove butter from pan, pour in two gills pure tomato juice and a gill demi-glace, season with a saltspoon cayenne and let reduce to half the quantity. Mix on a plate a half ounce butter with a half teaspoon freshly chopped tarragon leaves, then add little by little to the sauce, continually mixing meanwhile. Add one teaspoon tarragon vinegar, lightly mix, pour sauce over steaks and serve.