Preheat a medium-sized saucepan over medium heat. Add 15g of butter, allowing it to melt and foam gently. Toss in 2 finely diced shallots and sauté for about 2-3 minutes until they turn translucent.

Stir in 1 crushed garlic clove and 1 tablespoon of freshly crushed black peppercorns. Cook for around 60 seconds.

Pour in 5ml of Worcestershire sauce followed by 125ml of beef stock. Bring to a gentle bubble and let it simmer for about 1 minute.

Reduce the heat to low and slowly incorporate 250ml of double cream into the mixture. Stir continuously for 8-12 minutes until it thickens.

Taste the sauce and adjust the seasoning with a pinch of salt. Stir in any resting juices from your cooked steak if desired.

Transfer the sauce to a warm jug or bowl for serving. Enjoy poured over steak, roasted chicken, or vegetables.