This Bourbon Peppercorn Sauce is rich, not overly creamy and packs a punch! Perfect for your steaks and burgers and so easy to make too!
Updated: This post was first published here in December 2015. I decided it was worthy of a reshare because it is a super popular recipe here at the BHK. The content remains the same, yet I’ve tweaked the recipe a smidge and updated the photos and notes to the post below.
Since today is Tom’s actual birthday, I wanted to share a recipe that was one of his favorites. It was easy to decide on this Bourbon Peppercorn Sauce. He totally loves it. When it comes to butter for his bread and peppercorn sauce for his steak Tom is not a sharer. He would honestly drink this stuff through a straw if I let him!
I have to say it’s a favorite of mine too. It comes together quickly and is perfect served with a filet (Tom’s favorite) or a strip steak (my favorite). It’s also fabulous over mashed potatoes alongside the steak.
Bourbon Peppercorn Sauce Ingredients
•whole peppercorns (I use a peppercorn melange)
This sauce is rich, but not overly creamy and it packs a punch! I use a colorful medley of black, white, pink and green peppercorns and a touch of bourbon that gives it such a zesty flavor! If you happen to serve beef for the holiday this would be the perfect sauce to serve with it. I think your family and friends will just love it just as much as Tom does. Enjoy your week and see you back at the BHK on Thursday!
A Few Cook’s Notes for Bourbon Peppercorn Sauce Recipe:
This is one of the most popular recipes here at the BHK. I tweaked the recipe by adding 2 tablespoons of Wondra flour late in the recipe to thicken the sauce up. A few people had mentioned they would enjoy a thicker sauce and after I gave the Wondra flour a try, I agreed. I thought two tablespoons worked perfectly, but you can add as much as you’d like depending on your preference.
The sauce is fabulous on steaks, burgers and mashed potatoes. It gets such great flavor when you cook the filets or even burgers in the skillet before making the actual sauce. The drippings from the meat amp up the flavor trememdously.
- 4 6-oz. filet mignons
- salt and pepper, to taste
- 1-2 Tbsp. olive oil
- 1/3 cup shallots, finely chopped
- 3 cloves garlic, finely minced
- 1 1/2 Tbsp. peppercorn medley, crushed gently with a mortar and pestle, do not totally grind
- 1/4 cup bourbon
- 2 cups beef broth
- 1 tsp. granulated sugar
- 1/3 cup heavy cream
- 2 Tbsp. butter
- 2 Tbsp. Wondra flour, for thickening
Sprinkle top and bottom of filets with salt and pepper.
Heat olive oil in cast iron skillet over medium high heat.
Add the filets and cook about 4-5 minutes per side or until cooked to your liking. Remove from skillet and place on plate covered with foil.
In the same skillet, lower heat to medium and add shallots and garlic. Cook until shallots and garlic soften, about 5 minutes adding extra olive oil if needed.
Add peppercorns to the shallots and continue to cook for 2-4 minutes.
Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Stir in the beef broth and sugar and continue to cook for about 4 minutes.
Whisk in heavy cream and then add butter until well combined.
If you like your sauce a little thicker, remove a few tablespoons full of the sauce to a small bowl and whisk in 2 tablespoons Wondra flour until smooth. Add it to the sauce in the skillet and whisk until smooth. Continue to cook for a few minutes until the sauce thickens. Remove from the heat to a serving pitcher.
Serve over filets.