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Texas Roadhouse Peppercorn Sauce Recipe

I’ve always loved the sauces at Texas Roadhouse. They turn a good steak into something special. My favorite has to be the peppercorn sauce. It’s creamy, bold, and has just the right kick from the crushed peppercorns. That’s why I decided to make my own version at home

This Texas Roadhouse Peppercorn Sauce Recipe brings that same rich flavor to your kitchen. It’s quick to prepare and makes any meal feel like a steakhouse dinner.

About Peppercorn Sauce

Texas Roadhouse Peppercorn Sauce Recipe

Peppercorn sauce is a classic steak sauce. It blends cream, butter, and crushed peppercorns into a smooth, rich mix. The pepper adds heat without being overwhelming.

At Texas Roadhouse, this sauce is often paired with steaks, but it works with much more. The cream balances the sharpness of the pepper and makes it versatile. You can pour it over chicken, roasted vegetables, or even mashed potatoes.

That balance of spice and creaminess is what makes people love it. It gives a bold flavor but stays smooth enough to complement the dish instead of covering it.

Texas Roadhouse Peppercorn Sauce Ingredients You’ll Need

To make this Texas Roadhouse Peppercorn Sauce, you don’t need anything complicated. Most of these are pantry basics. Here’s what I use:

  • 2 tbsp butter – gives the sauce a smooth base.

  • 2 garlic cloves, minced – adds depth and aroma.

  • 2 tbsp crushed black peppercorns – the star of the recipe, for heat and flavor.

  • 1 cup beef stock – brings richness and body.

  • 1 cup heavy cream – makes the sauce thick and silky.

  • 1 tsp Dijon mustard – for a sharp, tangy kick.

  • Salt to taste – to balance everything.

Optional substitutions:

  • Use chicken or vegetable stock if beef stock isn’t available.

  • Swap heavy cream with ¾ cup half-and-half for a lighter version.

  • Add 1–2 tbsp brandy or whiskey for a deeper, restaurant-style flavor.

How to Make Texas Roadhouse Peppercorn Sauce (Step-by-Step Cooking Instructions)

Making this sauce is simple once you break it down. I like to take it slow so the flavors build at each stage. Here’s how I do it:

  1. Melt the butter - Place a pan on medium heat and add the butter. Let it melt until it foams slightly. This creates the base of the sauce.

  2. Cook the garlic - Stir in the minced garlic. I keep it on the heat for about 30 seconds. This releases flavor but avoids bitterness.

  3. Toast the peppercorns - Add the crushed peppercorns next. Stir them for a minute so they release their oils. This step makes the sauce aromatic and bold.

  4. Deglaze with stock - Pour in the beef stock. Let it simmer for 4–5 minutes until it reduces by half. The stock builds depth and body.

  5. Add the cream - Lower the heat before adding the heavy cream. Stir it gently until the sauce starts to thicken. This is where it gets silky.

  6. Mix in Dijon mustard - Add the mustard for a sharp, tangy layer. Taste and add salt if needed.

  7. Finish the sauce - Let the sauce simmer for another 2–3 minutes. It should coat the back of a spoon. Once it does, it’s ready to serve.

Serving Suggestions

This peppercorn sauce isn’t just for steak. I use it in different ways depending on the meal. Here are a few ideas:

  • Steak – the classic choice. Spoon it right over a grilled ribeye, sirloin, or filet.

  • Chicken – it pairs well with roasted or pan-seared chicken breasts.

  • Vegetables – drizzle it over roasted asparagus, broccoli, or mushrooms for extra flavor.

  • Mashed potatoes – pour it on top for a creamy, peppery twist.

  • Burgers – spread a spoonful inside a burger bun for something richer than ketchup or mayo.

For storage, I keep leftovers in a sealed container in the fridge. It lasts about 2 days. When reheating, I warm it on low heat and add a splash of stock or cream to bring back the smooth texture.

Also read - Texas Roadhouse Tartar Sauce Recipe

Copycat Factor

I wanted this sauce to be as close to the Texas Roadhouse version as possible. After testing a few batches, I found a balance that feels very similar to what you get at the restaurant.

The key is the crushed peppercorns. Using freshly cracked ones makes the flavor stronger. The cream and stock combination also matters. Too much cream makes it flat, while too much stock makes it thin. Keeping them equal gives the right thickness.

If you like more heat, add extra peppercorns. For a deeper flavor, I sometimes splash in a bit of brandy before adding the stock. It gives the sauce that steakhouse-style richness.

This recipe gives you that restaurant experience at home without needing complicated steps.

Conclusion

Making this Texas Roadhouse Peppercorn Sauce Recipe at home has changed the way I cook steak dinners. It’s quick, creamy, and has that bold pepper kick I love. I don’t need to go out to enjoy it anymore.

If you try it once, you’ll see how simple it is. A few basic ingredients and a short cooking time give you steakhouse flavor right in your kitchen. Next time you cook steak, chicken, or even roasted vegetables, give this sauce a spot on the table.

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