1. Season the meat with salt and freshly crushed black pepper and rest at room temperature for 20 minutes.
  2. In a skillet, sear the beef fillet with butter on both sides over medium- high heat.
  3. Once the meat is browned, add the Sichuan pepper butter, crushed garlic and cook until the centre reaches 56°C.
  4. Place on a wire rack and let it rest for 10 minutes.





  1. Place the meat in the centre of the plate, arrange slivers of Sichuan pepper butter on top, then garnish with crunchy vegetables.