Bourbon Peppercorn Sauce (2024)

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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 re-share 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.

Hello friends! How was everyone’s weekend?? Hopefully you spent it doing something fun. I went to the Eastern shore of Maryland for the weekend with my husband Tom and some good friends! We were supposed to go back in October to celebrate my birthday, but it happened to be the weekend of Hurricane Joaquin.

The weather in Maryland was expected to be terrible, so we rescheduled for this past weekend. Boy, did we luck out! The weather was fabulous and it just so happened to coincide with my husband Tom’s birthday, so we spent it celebrating and enjoying all the wonderful things St. Michael’s, Maryland had to offer.

Favorite Bourbon Peppercorn Sauce

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. Hewould 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

filet mignons
shallots
garlic
whole peppercorns (I use a peppercorn melange)
bourbon
beef broth
granulated sugar
heavy cream
butter
Wondra flour

This sauce is rich, but not overly creamy and it packs a punch!

How to Achieve the Best Flavor?

I use a colorful medley of black, white, pink and green peppercorns and a touch of bourbon that givesit 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

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 tremendously.

More Delicious Sauce Recipes to Enjoy

Cauliflower Steaks with Peri-Peri Sauce

Crudité Platter with Romesco Sauce

Peach Barbecue Sauce

Bourbon Peppercorn Sauce

Author: Mary Ann Dwyer

Servings: 4 servings

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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 Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Keyword: bourbon sauce, peppercorn sauce, peppercorn sauce recipe

Cuisine: American

Course: Dinner

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

More Sauces recipes you might like:

Swedish Meatballs

Chocolate Layer Cake with Creamy Peanut Butter Frosting

Mango Sorbet

About MaryAnn Dwyer

Hello and welcome! My name is MaryAnn and I am the recipe developer, photographer and creator of The Beach House Kitchen.

Here at the BHK it's all about delicious, easy recipes for casual entertaining. No long lists of ingredients and difficult directions, just simple, fresh and approachable recipes for delicious meals to enjoy with family and friends.

Be sure to check out my about page to learn more about me.

Reader Interactions

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Liz @ Floating Kitchen
Oh this sounds right up my alley, because you know – BOURBON! Ha ha. I can see how this sauce would make any steak seem extra special. Glad you had a nice weekend away. We had gorgeous weather here as well. Hard to believe it’s December! Feels more like October around here!
Reply
- Mary Ann
  I thought you might like it Liz! Enjoy your week!
  Reply
- Judy Forman
  We made this bourbon peppercorn sauce for our filets for the Kentucky Derby Dinner. Very tasty. Delicious. Sides were dutchess potatoes and caprese salad. Desert was chocolate bourbon pecan pie. Your menu sounds delicious!
  Reply
  - Mary Ann
    So happy you enjoyed it Judy! It’s such a popular recipe here at the BHK. So delicious on burgers too! And mashed potatoes!
    Reply
Cheyanne @ No Spoon Necessary
You must have known I would LOVE this sauce, Mary Ann, because heck yes to ALL things bourbon! I feel like me and this sauce would be like your hubs and this sauce, lemme drink it with a straw! This looks so velvety, smooth and packed with flavor! Now I am craving steak, taters and this sauce for breakfast! Pinned! Cheers, my dear!
P.s. your weekend sounded marvelous!! Xo
Reply
- Mary Ann
  Thanks so much Cheyanne! Yes, it was so nice to take a little break! I kind of threw Tom under the bus with this one because I could drink it through a straw too! Have a great week friend!
  Reply
Jennifer @ Seasons and Suppers
I could definitely drink this sauce, too :) I’ll have to pick up a nice steak soon just to try this. Hubbie will be pleased, especially!
Reply
- Mary Ann
  Me too Jennifer! It makes that filet or steak even better! Have a great week!
  Reply
Gerlinde | Sunnycovechef
My husband doesn’t like sauce but I do and your peppercorn bourbon sauce looks fantastic. Deglazing a sauce with booze always adds a kick. Have a great week Mary Ann.
Reply
- Mary Ann
  Then there will be more for you Gerlinde!! You enjoy your week too!
  Reply
Rachelle @ Beer Girl Cooks
Everything is better with bourbon! This sauce would certainly be terrific for a holiday dinner! I love the colorful peppercorns you used to make it even more festive!
Reply
- Mary Ann
  You’re exactly right Rachelle! Thanks so much! Enjoy your week!
  Reply
Geraldine | Green Valley Kitchen
Happy birthday to Tom and a belated happy birthday to you, Mary Ann. I’ve never thought of using pepper sauce as a topping for mash potatoes – but that sounds like a wonderful, kicky sauce to take the potatoes to the next level. And a little bourbon is always a great addition to any sauce!
Reply
- Mary Ann
  Thank you Geraldine! I totally agree! When I make it for Tom he puts it on everything on the plate!
  Reply
Cathy
yes please! i love that this sauce can be paired with different cuts of steak…we differ with our faves in this house too. can’t think of a better way to say happy birthday!
Reply
See Also
39 Best Shaved Steak Recipes (Easy Steak Meals)
- Mary Ann
  Thanks Cathy! Have a great week!
  Reply
Lauren Gaskill | Making Life Sweet
Oh wow! Something you should know about me — I’m a pepper addict. I put pepper on EVERYTHING. Even things that don’t really need pepper. I can’t wait to slather this all over steak and potatoes later this week. Thank you for sharing! I will be sure to share on social later this week!
Reply
- Mary Ann
  Thanks so much for sharing Lauren! If you love pepper, you’re going to love this sauce!
  Reply
Zainab
Hhahah you had me at bourbon too!! Now, I just want to eat salad for every meal :)
Reply
- Mary Ann
  Ha! Hope you enjoy Zainab!
  Reply
sue|theviewfromgreatisland
What a wonderful post — my husband and I are pepper fanatics, and I can imagine this sauce on so many different things…I LOVE your photos!
Reply
- Mary Ann
  Thanks so much Sue! So are we! It’s definitely a favorite at our house!
  Reply
Jess @ Sweetest Menu
What a delicious sauce! I can see why your husband would love it. I need to try it, how good would it be on a steak!
Reply
- Mary Ann
  Oh it really is Jess! Enjoy!
  Reply
traci | vanilla and bean
Ohhhh, Mary Ann!! The Eastern Shore? Oh my… did you stay on the ocean or bay side? I studied out there for weeks while in College and Rob and I traveled there as often as we could when we lived in Virginia. Such a beautiful and inspiring place! So happy you were able to reschedule your trip.. worth the wait! Happy birthday to Tom! This sauce sounds quite delicious and I can imagine how the flavors make anything better that you’d put this on. That peppercorn shot is gorgeous!! Thank you for this Mary Ann!
Reply
- Mary Ann
  Oh, it was just fabulous Traci! We stayed in St. Michael’s, so the bay side. It was so much fun. We rode bikes, enjoyed delicious food, co*cktailed, and the weather could not have been better! Thank you so much for the birthday wishes for Tom! He really enjoyed himself!
  Reply
Nicole @ Young, Broke and Hungry
Happy late birthday to your hubby! This sauce sounds delightful on so many things.
Reply
- Mary Ann
  Thanks so much Nicole! It really is!
  Reply
beata
What a great looking sauce, love the combination of peppercorns and bourbon. I just bought some steak during my weekly grocery haul and I just found the perfect sauce for it! Pinned and saved for later recreation.
Reply
- Mary Ann
  Great! I hope you enjoy. It’s a favorite at our house for sure!
  Reply
Tam
I just made this for dinner tonight, it seems that my sauce is very thin. I followed the recipe exactly so I’m not sure where I went wrong.Any ideas or comments would be appreciated.
Reply
- Mary Ann
  Hi Tam. This isn’t really a thick sauce. If you want it thicker, next time, whisk in a bit of wondra flour to thicken it up if you like.
  Reply
Nadina
I wish I read the last comment before making this. I would have liked this sauce thicker as well. We could not taste it at all. Put it on top of Vension steaks and mashed potatoes. I even did a taste test with a spoon from the pan and it really didn’t have any flavor. I couldn’t taste any bourbon (which I really dislike) and no pepper taste as well. I may try again and whisking some flour in to thicken.
Reply
- Mary Ann
  Hi Nadina. I’m so disappointed you didn’t enjoy the sauce. Did you crush some of the peppercorns as recommended in the recipe? I was worried people would think it was too peppery. The sauce is not a really thick sauce, so next time add the Wondra if you’d like it thicker.
  Reply
Dawn Reynolds
This sounds amazing! I love sauces. Is there anything else besides bourbon I could use as a substitute? I never buy or drink bourbon, now give me a glass of wine and I’m hooked!
Reply
- Mary Ann
  You don’t need to add the bourbon Dawn. I think it would taste delicious with marsala cooking wine. You can purchase that at your local market. Enjoy!
  Reply
Naomi
Hi! This sounds amazing. Does it keep well? Can I freeze it? Thank you
Reply
- Mary Ann
  Thanks so much Naomi. I have never frozen this sauce, but I don’t see why you wouldn’t be able too. If you like your sauce thicker, just whisk in some Wondra flour to get to the desired consistency. Enjoy!
  Reply
Bozu
What a great recipe !!!
I have a recipe for pepper sauce, from a great French chef, and instead of Bourbon we put Cognac, it’s fabulous …
The difference with your recipe is that after cooking, the beef tenderloins are set aside.
We put the Patrelle aroma (reduction of grilled onions it is a thick sauce) 1/2 teaspoon, add pepper, turn and add 1 tablespoon of double cream per fillet of beef. Bring to a boil at low broth to thicken the sauce and pour directly over the beef fillets, on a tempered plate + side dish …
I’ve been a vegetarian for 30 years, but gladly do it for our friends. Now I’m going to try Bourbon American style and guess it will be delicious … Thanks Mary
Reply
- Mary Ann
  The French recipe sounds delicious! Hope you enjoy this American version!
  Reply
Marissa
What a richly flavorful, silky sauce! Perfect for mashed potatoes and/or a juicy steak. Definitely trying this!
Reply
- Mary Ann
  It’s one of Tom’s all time favorite sauces Marissa! He smothers his steak and mashed potatoes with it!
  Reply
Katherine | Love In My Oven
This sauce sounds so good! I’d love to smother a pile of mashed potatoes with this!!
Reply
- Mary Ann
  We love it Katherine!!
  Reply
Laura
I love this idea, Mary Ann! I can’t imagine any combination of flavors to make the perfect sauce for a steak – and Im with you – I’ll take the Strip Steak for sure! Add some mashed potatoes or maybe some sourdough bread to dip in that sauce….. My goodness, YUM!
Reply
- Mary Ann
  You’d really enjoy it Laura!
  Reply
Cheyanne @ No Spoon Necessary
I’m absolutely thrilled you are re-sharing this sauce, Mare, because I needed a friendly reminder to get this in my life pronto!!! I’m going to make a triple batch, because I may need to go ahead and bathe in some of it! ;) Can’t wait!
Reply
- Mary Ann
  Lol! You’re hilarious Chey!
  Reply
Helena
This could easily be my new favorite sauce… I can only imagine the amount of flavor that it has!
Reply
- Mary Ann
  It’s a winner with our friends and family Helena!
  Reply

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