When we want a sauce with our , we’re not reaching for A1.

Yeah, there are many times with a nice , we like to keep it really simple and let the steak stand on its own. But there are plenty of times when enjoying a steak that a can lift the whole experience—a wonderful au poivre or béarnaise is one of the many things we love about a great steakhouse.

While the hit London restaurant Fallow isn’t exactly a steakhouse, but they know their way around a steak sauce there. “This is one of the backbones of the Fallow kitchen, the red wine sauce,” says chef and restaurant co-owner Jack Croft. “We go through about seven liters a day of this sauce.”

Jack Croft founded Fallow in London with fellow chef Will Murray after the duo came up together at Michelin two-starred Dinner by Heston Blumenthal.

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