Bourbon Peppercorn Steak Sauce

Recipe by: Martha Mathewson



  • 4 tbsp. butter
  • 1 beef bouillon cub, crumbled
  • 1 cup bourbon (substitute brandy, cognac, whiskey)
  • 1 tbsp. Dijon mustard
  • 2 tbsp. black peppercorns, pounded or ground in a spice grinder (all should be well- “cracked”)
  • 2 tbsp. Half & Half (or cream)
  • 4 servings of Steak


Melt butter in a skillet over medium heat.  Add the bouillon cube, stirring until melted into the butter.  Add the bourbon CAREFULLY as it will flare up, stirring until incorporated.  Add the mustard, stir until incorporated.  Add the peppercorns and Half & Half, stirring until fully incorporated.  Lower the heat and simmer, stirring occasionally, until somewhat reduced to a thicker (sauce) consistency.

Serve immediately over a steak.