Peppercorn Sauce LIKE A CHEF

Sauce the steak, eat the steak, shit the steak. God, life's relentless...

[arcticyamm]

A touch of Worcester sauce goes well too.

[kevinnahai]

The color you achieved on this sauce is incredible

[leccy]

That was a good-looking steak. Eating a quality steak with a sauce like that cooked by a pro chef is always an amazing experience. I'm starving now!

[raffehead]

Looks great, i do like pink peppercorns also in mine 😊

[Mulligatawney]

Had a run at this, came out absolutely banging. Cheers!

[evpache]

That’s gona be awesome to see a collab with dean he’s a great guy he lives right down the road glad he’s gona put himself out there on YouTube should be plenty entertaining!

[mitchellsmit]

Instructions unclear... my kitchen is on fire

[DoodlePuff]

Looked pretty spotty there for a sec, but shaped up very nicely

[sibionic]

this is so partial - did you add stock or not? It looks like you did in the film at 0.18 but not mentioned

[strkedj]

Just checked out your menu, very well priced- on par with decent places up Scotland ❤

[HarveyJackson]

Looks so good chef, would devour that!

[patrickd]

Fresh horseradish is a great idea- never thought of that! 😊

[HM]

Do you use shallots and jus as a base to the sauce after deglazing and reducing the brandy?

[gibsonfrancesco]

Do you have any preferences as to demi?? I mean what type n how to use?? My thoughts??
The labor intense house made demi is fer the steak special and appreciated, otherwise a good stock!! Its hard to appreciate if clientelle don't know!! So ya tell ur waiters to sell it n tell em about it!! We had a dijon-white wine suace fer our grilled lamb n a brandy lobster bisque that I used to push allot!! But some times a solid pan sauce like in a good Veal Marsala is a real seller!! I used to sell allota Marsala n Saltimboca, that pan sauce from a pro chef!!

[Kokoda]

Instead of adding pepper and horse radish you can use worshire sauce

[quintenjacobs]

Isn't the butter turning bitter if you flame it so hot? Honest question. I'm always scared of heating butter too much

[strkedj]

My fave sauce, its 5am can you deliver a steak (rare) and a kilo of this sauce to Edinburgh 😂😂😂

[lne]

I hope to whatever power is out there, that you crush the peppercorns yourself?!

[michaelsanchez]

Never tried horseradish when making au poivre sauce. Must try