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Bourbon Peppercorn Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Author: Mary Ann Dwyer
  • 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
  1. Sprinkle top and bottom of filets with salt and pepper.
  2. Heat olive oil in cast iron skillet over medium high heat.
  3. 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.
  4. 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.
  5. Add peppercorns to the shallots and continue to cook for 2-4 minutes.
  6. Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.

  7. Stir in the beef broth and sugar and continue to cook for about 4 minutes.
  8. Whisk in heavy cream and then add butter until well combined.
  9. If you like your sauce a little thicker, whisk in some Wondra flour to thicken it up.
  10. Serve over filets.