1 pasilla chilli, seeds removed
1 shallot, finely chopped
陆 tbsp fresh tarragon, chopped
2 tsp Sichuan peppercorns
2 tbsp black peppercorns
10 turns of black pepper from a grinder
1 chipotle chilli, seeds removed
2 tsp rapeseed oil
1 tbsp sea salt flakes
2 tbsp white peppercorns
5 tsp white wine vinegar
110g/4oz unsalted clarified butter (see recipe tips)
1 egg yolk
2 rib-eye steaks (approx. 225g/8oz each), well marbled with fat, at room temperature