• 

  juniper berries

  10
• 

  allspice berries

  6
• 

  pink peppercorns

  2 tsp
• 

  beef fillet steaks (180-200 g each, 3 cm thickness)

  4
• 

  extra virgin olive oil

  20 g
• 

  garlic cloves

  2
• 

  gin of choice (see Tips)

  20 g
• 

  sea salt to season
• 

  water to fully submerge bags (not higher than the 2L maximum fill level)
• 

  lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder

  30 g

Gin and peppercorn sauce

• 

  eschalots

  50 g
• 

  pink peppercorns

  2 tsp
• 

  gin of choice

  50 g
• 

  white wine vinegar

  1 tsp
• 

  oil to fry

  1 tbsp
• 

  unsalted butter plus an extra 1 tbsp

  100 g
• 

  egg yolks

  2
• 

  mixed salad leaves to serve
• 

  salt to taste