For the béarnaise sauce, place the eschalots, tarragon sprigs, peppercorns, wine and vinegar into a saucepan over a medium-high heat and reduce liquid to 80ml.

Place the egg yolks in a bowl that sits easily over a saucepan. Strain the tarragon reduction; pour it over the egg yolks, whisking well. Place the bowl over a saucepan of barely simmering water and start whisking. When the mixture thickens by doubling or tripling in size, add the butter, 3-4 cubes at a time, whisking well. When all the butter is added, remove the bowl from the heat, add the chopped tarragon and check the seasoning.

For the steaks, heat a barbecue or chargrill to extremely hot. Salt and oil both sides of the steaks. Grill the meat for about 5 minutes (halfway through cooking, rotate each steak 90 degrees to get the criss-cross pattern on the meat). Turn the steaks over and cook for 4 minutes. Take the meat off the grill and allow it to rest for a few minutes.

Slice steaks into 5-6 slices and place on plates in each steak's original shape. Serve with a sprinkle of salt, drizzle of olive oil, a wedge of lemon and the Béarnaise on the side.