1. Peel the shallots, trim tops and root ends.
2. Heat the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the sugar, a little salt, pepper and thyme.
3. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now.
4. Remove from heat and add another 1/2 tbsp. of butter. Check seasoning before serving.
1. Put the vinegar, shallots and peppercorns into a small pan with two tablespoons of water.
2. Bring to the boil; simmer until very little liquid is left.
3. Put the egg yolks and reduced into a heatproof bowl, and sit over a pan of simmering water, the bottom of the bowl should not touch the water. Add the mustard and whisk well. Add the butter, a little at a time, whisking gently.
4. The sauce will thicken keep whisking until it is creamy and thick. If the mixture looks like it is going to curdle add a little cold water or cream and remove from the heat whisk for one minute then continue.
1. To cook the steaks, heat a frying pan or a griddlepan over a medium heat then add a good dash of rapeseed oil and a knob of butter.
2. When the butter is foaming add the steaks to the pan and cook on one side for 2-3 minutes for rare or a little longer for medium then turn and cook on the other side for the same time remove from the pan and rest for 2 minutes and serve with the shallots, some thick cut chips and the Béarnaise sauce