Clean and wash the chili peppers and dice very finely.
Rinse and dab the steak.
Mix the oil, mustard and 1/4 of the chilli cubes.
Rub steaks with it and marinate for 2 hours at room temperature.
Heat the butter in a saucepan over medium heat, add the remaining chili cubes and simmer for 2 minutes.
Dust with flour, stir well and sweat until the sauce clearly bubbles.
Add milk, stirring constantly.
Grate the cheddar, add to the sauce, let it melt and bring to the boil while stirring.
Remove from heat, season with salt and paprika powder.
Let it cool down.
Heat some clarified butter in a pan.
Dab marinade off the steaks.
Sear the steaks 2 - 3 minuets per side over high heat, then season with salt and pepper.
Remove from the plate and let rest a little longer.
Serve with the cooled dip.
If you don't like it so spicy, you can reduce the amount of chilli.