We Recreated London’s Most Famous Steak & Sauce

This iconic dish has gone viral for a reason—perfectly cooked steak, crispy golden fries, and a sauce so secretive it's captivated the world. In this video, Jack dives deep into recreating the magic of L'Entrecôte, step-by-step. Learn how to achieve steak perfection, the ultimate crispy fries, and a rich, velvety sauce inspired by the Parisian classic. Whether you're a home cook or a foodie chasing the next viral recipe, this is your chance to bring restaurant-quality dining to your table. Discover the secrets behind the dish that's taken the internet by storm! OUR RECIPE Ribeye Steak Sauce: Chervil; a bunch Tarragon, tbsp Sage; 2 leaves Basil; 2 leaves Nutmeg; tsp Shallots; one whole Walnuts; 5 Butter; 250g Capers; 5 big Anchovy fillets; 5 big or 4 small Lemon; 1/2 lemon Worcestershire sauce; tsp Mustard; tsp Egg Yolks; 1 Frites: Agria potatoes METHOD 1. In a small saucepan start by cooking shallots in 1/2 of the butter. Cool the shallots till softened but brown. 2. Once cooked add in the rest of the butter then go in with the anchovies, capers, walnuts, tarragon, chervil, sage, basil and nutmeg. 3. Melt the butter down but don’t cook the herbs. 4. Once the butter has melted blitz the butter mix with a stick blender until very fine mixture is formed. 5. In large bowl whisk egg yolk, Worcestershire sauce and mustard together to form the base. While whisking slowly trickle in the green butter. 6. Once the herb mayo is made add 2/3 of the mayo back in the sauce and bring it to gentle heat 7. Serve VIDEO CHAPTERS 00:00 - l'Entrecôte 01:23 - Preparing the Fries 01:55 - Starting the Sauce 04:09 - Cooking the Steak 04:43 - Finishing the Sauce 05:53- Fallow vs l'Entrecôte