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Grilled Steaks with Bourbon Peppercorn Sauce

Vegetarian I am not.  Steak lover I am.

The end.

Just kidding.

You know those expensive, special occasion only steakhouses where everything is a la carte?  There is one in particular in downtown Milwaukee that even has red carpet and brass stanchions.

Awhile back I needed a steak.  Bad.

I didn’t need the big salad or the enormous side of potatoes.  I just needed a seared piece of beef with a delicious sauce.  I was also in sweats and looking “lovely” after spring cleaning all day.  *insert sarcasm here*

There was no way we were going out for dinner…least of all walking the red carpet to get my fix.

I took a look in the fridge, intended on grilling steaks one night that week already, and came up with this sauce.  I’m a firm believer in condiments and sauces if it enhances, rather than masks what you are eating.  A good steak, seared and covered simply in salt and black pepper is absolutely delicious on its own–no doubt about it.

But…spoon over a rich, peppery and rosemary sauce with the warmth of bourbon?  I won’t say no.

Grilled Steaks with Bourbon Peppercorn Sauce

Grilled Steaks with Bourbon Peppercorn Sauce

Serves 2


  • 2-6 oz. beef filets, grilled to your liking*, seasoned heavily with salt and pepper
  • 2 tbsp. butter
  • 1 tbsp. brined green peppercorns, drained & crushed
  • 1 tbsp. chopped shallots
  • 2 tsp. stone ground mustard
  • 1 tsp. beef stock concentrate or 1 beef bouillon cube**
  • 1/4 c. bourbon
  • 1 tsp. lemon juice
  • 2 tbsp. cream
  • 2 tsp. chopped fresh rosemary (or 1 tsp. dried rosemary)
  • *This sauce is wonderful but even it cannot save a well done steak--that's your own fault.
  • **This ingredient is added since the steaks aren't cooked in the skillet and you miss those wonderful seared browned bits. If you do sear/cook your steaks in the skillet, start with the butter in the empty pan and follow the recipe (omitting the stock concentrate or bouillon cube) and scraping the pan along the way to get all that flavor in your sauce.


  1. In a skillet over medium heat, melt the butter and add the peppercorns and shallots. Saute for a few minutes until aromatic.
  2. Add in the mustard and beef stock concentrate (or crumbled bouillon cube). Whisk into the sauce until melted and combined.
  3. Turn off the heat (if using a gas burner) and add the bourbon to deglaze the pan. Turn the burner back on to medium-high heat and let the sauce bubble and reduce for a few minutes.
  4. Turn the pan down to low and whisk in the lemon juice.
  5. Turn off the heat and slowly whisk in the cream; you don't want the cream to curdle! Stir in the rosemary.
  6. Serve the warm sauce spooned over the steaks. Try not to lick the hot skillet. Enjoy!

Filed under: Beef


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


  1. Leah says

    I notice that your photos and your blog mention rosemary … but the actual recipe doesn’t mention it at all. Can you update the recipe to note where you include it (and how much)?

    • I’m so sorry Leah! Thank you for catching that! I’ve updated the recipe. You can use 2 tsp. of chopped fresh rosemary or 1 tsp. dried rosemary. I stirred it in at the very end (after the cream) just before pouring the sauce over the steaks.

      • Leah says

        Thank you! We made this last night, and it was great without the rosemary. But after looking at the photos, I realized I was missing something! Appreciate the update.

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