After cooking your choice of protein, leave any browned bits in the pan as these will infuse rich flavor into your Gordon Ramsay Pepper Sauce. Switch your stovetop to medium heat and prepare to enhance those flavors with the next steps. Make sure the pan is not too hot, as you want to sauté without burning.

Add 15g of butter to the pan, allowing it to melt completely until it becomes foamy and starts to bubble. This should take about 1 minute.

If there are many burnt bits stuck to the bottom of the pan, splash in a small amount of beef stock, scraping the fond with a wooden spoon. This step should take about 1-2 minutes.

Introduce 2 finely diced shallots into the pan, stirring well to coat with the melted butter. Sauté for 2-3 minutes until they become translucent and fragrant.

Stir in 1 finely diced garlic clove and 1 tablespoon of freshly crushed black peppercorns. Sauté this mixture for an additional minute.

Pour in 1 teaspoon of Worcestershire sauce along with the 125ml of beef stock. Bring the mixture to a gentle bubble for about 1 minute.

Lower the heat to medium-low before gradually whisking in 250ml of double cream. Stir continuously for 8-12 minutes.

Taste the sauce and adjust with salt as desired. Finally, pour the sauce into a warmed jug and serve it over your favorite dishes.