Ribeye Steaks with Red Wine Shallots

Ingredients

• 50g butter
• 500g shallots
• 1 tsp sugar
• Salt and freshly ground black pepper
• 2 sprigs thyme
• 250ml red wine, e.g. Cotes de Rhone
• 3 tbsp white wine vinegar
• A shallot, chopped
• 6 black peppercorns
• 2 egg yolks
• 1 tsp Dijon mustard
• 150g chilled butter cut into dice
• 1 handful chopped fresh tarragon
• 4x250g British ribeye steaks
• A little cold pressed rapeseed oil and a knob of butter
• Sea salt and black pepper