In a mortar, combine pink peppercorns, Sichuan and Guérande salt, crush well, set aside.
Prepare the sauce:peel and finely chop the shallots. Heat 30 g of butter in a saucepan. Put the shallots and the diced ham on low heat, powder them with flour. Mix well, pour in the wine all at once, stirring. Reduce by half over high heat and uncovered (5 to 10 minutes), then moisten with the veal jus. Add the thyme, parsley and bay leaf, celery. Cover and cook for 30 minutes over low heat.
Oil the steaks, sear them in a very hot pan for 3 to 5 minutes on each side.
Filter the sauce, add the juice made by the cooked meat. Add salt and bring everything to a boil then stir in the remaining butter in pieces away from the heat until the sauce has a good consistency.
Arrange the steaks in the serving dish, spread the spicy mixture on top.
Serve the sauce in a sauceboat.
Sprinkle with chopped parsley.
At this season, serve with a fricassee of fresh porcini mushrooms, just pan-fried and seasoned with a hint of garlic and chopped parsley.
Hum! I'm drooling..
