- Season the meat with salt and freshly crushed black pepper and rest at room temperature for 20 minutes.
- In a skillet, sear the beef fillet with butter on both sides over medium- high heat.
- Once the meat is browned, add the Sichuan pepper butter, crushed garlic and cook until the centre reaches 56°C.
- Place on a wire rack and let it rest for 10 minutes.
- Place the meat in the centre of the plate, arrange slivers of Sichuan pepper butter on top, then garnish with crunchy vegetables.