Preheat oven to 200oC. Combine the seeds in a pan and toast over a moderate heat until aromatic, then crack in a mortar. Rub onto steaks, then set aside for 30 minutes. Place the eschalots in a medium saucepan with the buttermilk and set over a moderate heat. Simmer for 20 minutes, until tender, then drain well.
Cook the brown sugar and 1 tbsp butter in a small saucepan over a high heat until caramelised, then pour into the bottom of four 7cm individual pie tins. Halve the eschalots and arrange on the caramel, then top with pastry. Bake for 25 minutes, until deep golden and crisp.
Sauté the cauliflower in the remaining butter in a pan over a low heat until completely tender. Add the garlic and anchovies then cook for 2 more minutes. Season with salt and pepper, then purée in a blender. Drain through a fine sieve.
Place the radishes in a glass bowl. Boil the vinegar and honey and pour over. Season generously with salt, then set aside for 10 minutes. Drain well, then toss with chives. Warm the jus and Tokay in a small saucepan.
Season the steaks with salt, then drizzle with extra virgin olive oil. Cook on a hot barbecue grill for 4 minutes each side, until medium-rare. Rest for 5 minutes, then carve and serve with the tarte tatin, cauliflower purée, radish pickle, soy beans and jus.