In a mortar, crush the pink peppercorns, Sichuan pepper, and Guérande salt together. Set aside.
For the sauce, peel and finely chop the shallots. Melt 30 g butter in a saucepan over low heat. Add the shallots and diced ham, sprinkle with flour, and stir well. Pour in the wine all at once, stirring constantly. Reduce by half over high heat, uncovered (5-10 minutes). Add veal jus, thyme, parsley, bay leaf, and celery. Cover and simmer 30 minutes over low heat.
Brush steaks with sunflower oil and sear in a very hot pan, 3-5 minutes per side.
Strain the sauce, incorporate the meat juices, season with salt, and bring to a boil. Off the heat, whisk in remaining butter until creamy.
Arrange steaks on a platter and sprinkle with the pepper mixture.
Serve sauce in a gravy boat. Garnish with chopped parsley.
Pair with pan-fried fresh porcini mushrooms, lightly seasoned with garlic and parsley for seasonal perfection.
