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

[TTrevolverheldTT]

This channel is turning into my favorite cooking channel fast..

[swit]

This channel is iconic. Famous chefs going to other famous restaurants to learn about and recreate other famous chef's famous dishes. This feels like culinary espionage in the most wholesome way! 👏

[DaVillain]

I love that these guys jump right into action and talk while cooking, tired of those channels with 10 mins introduction and talking and zero cooking. I'll try this sauce at home! Guys, amazing as usual!!

[MortadaTheKid]

Worked at Entrecôte for about 3 weeks. The potatoes are pre cooked at start of each service so they don't rest as much. Steaks are pre charred at start of service and finished in a broiler with the sauce. Sauce is pretty much 95% butter. Reste is lemon juice. Parsley. And a "mother" paste which I tasted. Had mainly pepper capres cumin amongst other things they do in factory which are kept secret even from employees. Labor was not fun. 50 hour weeks. With the massive fryer in your face the whole day I honestly though I was dead during a heatwave. Quit after just three weeks cause screw that

[PKDionysus]

The organic growth of the channel, as well as the expansion of the type of content is a pleasure to witness. It hasn't even been that long. Hats off to you, Chefs.

[drxym]

This is like Penn & Teller revealing how magic tricks are done

[toastymaster]

You’re my favorite new cooking channel, your recipe videos are very helpful as well as entertaining, without beating around the bush, and the videos about your restaurant and the gastronomy itself are very informative!

[maureenjulie]

You lads are fantastic! Thanks for sharing all your great knowledge with an extra layer of British banter!

[partyxday]

You guys get it quite frequently but I'll add to the praise:

Probably one of the best food channels I've ever seen. I think the intrinsic reason why it's so good is that the channel is essentially marketing for their own restaurant. This leads to a distilled experience. No ads, no sponsors, no bullshit. It's obvious the chefs have fun doing it as well. If I ever visit London I'm going to Fallow for sure!

[georgehelliar]

Guys, please make a video of your mushroom parfait! It was the best thing on the menu, which is saying something. I discovered this channel in November. A couple of days later I booked a table for my trip to the UK, and it was amazing - as good as I hoped.
And I absolutely love the channel - this is my kind of food, taken to the next level, and I've learned so much. Not really following full recipes, but loads of little ideas and tips and tricks and inspiration. Keep up the good work; you deserve all your success.

[ashmoshrishon]

honestly, as a husband and dad, the amount of things I have cooked since following your channel last week, this is doing so much good for my soul!!

[clubrepedd]

I've tried to make this sauce so many times, been to l'entrecote in Bordeaux quite a few times, and every time I try to make the sauce at home. This channel is epic!

[bustermiskin]

I love this channel. I first started watching when I started to work in local chain restaurant. I’d get in at 12:30/1am and stand in my kitchen at home eating crisp sandwiches, these videos always help me unwind. Great work lads

[bengallop]

Proper chefs enjoying themselves doing chef things, keep up the good work lads 💪💪 always a pleasure to watch your videos

[CulinaryClown]

I have been trying for years to find a good recipe for entrecôte. I had it in Paris and it blew me away. Thanks for this video I am gonna try it this weekend and post to my channel.

[JuxCordaus]

Fascinating video. My mouth dropped with the splitting technique! You guys are helping me fall in love with cooking all over again.

[kyrias]

Love the format of you two trying food like this then remaking it xD

[jonathanr]

This is awesome! I don't think there's any channel I trust more in trying to clone a recipe by taste than this one!

Going to have to try that sauce myself next time I make a steak 🥩

[platonicdescartes]

I love the concept of filming this episode. It's not just about creating a recipe, it's about trying to recreate something that you went out and tasted. My wife considers it magic that I can do this, but I'm going to be showing her this video after she's off work.

[jamesgreen]

As a now retired pro chef. I love your channel guys. The way your talk about food it’s infectious. I spent 40 years as a chef. Must try and get to Fallow.