Bourbon Peppercorn Sauce

5 from 7 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Keyword: bourbon sauce, peppercorn sauce, peppercorn sauce recipe

Servings: servings

Calories: 266kcal

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
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.

I tweaked the recipe by adding 2 tablespoons of Wondra flour late in the recipe to thicken the sauce up.
The sauce is fabulous on steaks, burgers and mashed potatoes.
The sauce 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 tremendously.