Sous vide fillet steak with gin and peppercorn sauce

• 10 juniper berries
• 6 allspice berries
• 2 tsp pink peppercorns
• 4 beef fillet steaks (180-200 g each, 3 cm thickness)
• 20 g extra virgin olive oil
• 2 garlic cloves
• 20 g gin of choice (see Tips)
• sea salt, to season
• water, to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder

Gin and peppercorn sauce

• 50 g eschalots
• 2 tsp pink peppercorns
• 50 g gin of choice
• 1 tsp white wine vinegar
• 1 tbsp oil, to fry
• 100 g unsalted butter, plus an extra 1 tbsp
• 2 egg yolks
• mixed salad leaves, to serve
• salt, to taste