Texas Roadhouse Peppercorn Sauce Copycat Recipe – Creamy, Bold, and Steakhouse-Ready

If you love that rich, peppery steak sauce from Texas Roadhouse, this copycat version brings the same creamy kick to your kitchen. It’s smooth, buttery, and packed with freshly cracked peppercorns for that signature bite. Best of all, it comes together quickly with simple pantry ingredients.

Pour it over steak, burgers, roasted chicken, or even roasted veggies when you want big flavor without a lot of fuss. Once you make it at home, you’ll skip the bottled stuff for good.

Why This Recipe Works

This sauce balances heat, richness, and aroma. Freshly cracked peppercorns bring bold flavor without overwhelming the palate.

A mix of butter, beef drippings or broth, and heavy cream creates a silky texture that clings to steak.

We build flavor in layers: toasting peppercorns, deglazing with broth or wine, and reducing the cream. A touch of Dijon and Worcestershire adds depth and a subtle tang. It’s fast, reliable, and tastes like a steakhouse classic.

Ingredients

• 2 tablespoons whole peppercorns (black or a mix of black, green, and pink)
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced (or 2 tablespoons finely minced onion)
• 1 garlic clove, minced
• 1/2 cup beef broth (or use pan drippings plus water to make 1/2 cup)
• 1/4 cup dry white wine (optional; sub more broth if desired)
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt (adjust to taste)
• Optional: 1 teaspoon brandy or bourbon (for a steakhouse finish)

Step-by-Step Instructions

1. Crack the peppercorns: Place whole peppercorns in a zip-top bag and crush with a rolling pin or the bottom of a skillet.Aim for coarse pieces, not a fine powder. This releases oils and keeps the sauce pleasantly peppery, not dusty.
2. Toast for aroma: In a small saucepan over medium heat, add the cracked peppercorns to a dry pan. Toast for 60–90 seconds, stirring, until fragrant.Remove to a small bowl.
3. Sauté the aromatics: In the same pan, melt the butter over medium heat. Add the shallot and cook 2–3 minutes until soft and translucent. Stir in garlic and cook 30 seconds, just until fragrant.
4. Deglaze: Pour in the white wine (if using).Scrape up any browned bits with a wooden spoon. Simmer 1–2 minutes to reduce by about half and cook off the alcohol.
5. Add broth and reduce: Stir in the beef broth. Simmer 3–4 minutes to concentrate the flavor.You want the liquid to reduce slightly for a richer base.
6. Build the creaminess: Lower the heat to medium-low. Add heavy cream, Dijon, Worcestershire, and the toasted peppercorns. Stir well.
7. Simmer to thicken: Gently simmer 4–6 minutes, stirring often, until the sauce coats the back of a spoon.Avoid high heat to prevent curdling or breaking.
8. Finish and season: If using brandy or bourbon, stir it in now and cook 30–60 seconds. Taste and add salt as needed. For extra heat, add a pinch more cracked pepper.
9. Serve: Spoon over grilled or pan-seared steak, burgers, pork chops, or roasted mushrooms.The sauce will thicken slightly as it sits, so serve warm.

Keeping It Fresh

Cool leftovers completely, then store in an airtight container for up to 4 days. The sauce will thicken in the fridge, so plan to reheat gently. Avoid boiling on reheat, which can cause separation.

• Stovetop reheat: Warm over low heat with a splash of broth or cream, whisking until smooth.
• Microwave reheat: Heat in short bursts, whisking between intervals.
• Freezing: Cream sauces don’t freeze perfectly.If you must, freeze up to 2 months. Thaw overnight and whisk in a bit of fresh cream to restore texture.

Health Benefits

This sauce is an indulgence, but it has a few upsides. Peppercorns contain piperine, which may support digestion and boost flavor without added sugar. Using homemade broth can add collagen and reduce sodium compared to store-bought versions.

You can also tailor it to your goals.

Swap part of the cream for evaporated milk to cut fat slightly, or choose a lean protein like chicken or turkey to pair with it. Portion size goes a long way—two tablespoons add a lot of flavor without overdoing it.

What Not to Do

• Don’t use pre-ground pepper. You’ll miss the aroma and bold bite that makes this sauce special.
• Don’t boil the cream. High heat can cause splitting and a greasy texture.
• Don’t skip the reduction step. Reducing wine and broth concentrates flavor and prevents a watery sauce.
• Don’t over-salt early. Reduce first, then season. The flavors intensify as liquids cook down.
• Don’t add cold alcohol at the end without cooking it off. It can taste harsh.Give it a brief simmer.

Recipe Variations

• Green Peppercorn Style: Use brined green peppercorns (drained) for a milder, classic steak au poivre vibe. Stir them in with the cream.
• Mushroom Peppercorn: Sauté 1 cup finely chopped cremini mushrooms with the shallot. Adds earthiness and extra body.
• Lightened-Up: Use half-and-half plus 1 teaspoon cornstarch slurry to thicken.Simmer gently to avoid curdling.
• No-Alcohol: Skip the wine and brandy. Add an extra tablespoon of Worcestershire and a splash of apple cider vinegar for tang.
• Smoky Twist: Add 1/4 teaspoon smoked paprika or a dash of liquid smoke for a backyard-grill flavor.
• Herb Finish: Stir in 1 tablespoon chopped fresh parsley or chives right before serving for a fresh pop.
• Dairy-Free Creaminess: Use full-fat coconut milk and vegan butter. Add 1 teaspoon nutritional yeast for depth.

FAQ

Can I make this sauce without cream?

Yes.

Use half-and-half with a small cornstarch slurry to thicken, or try full-fat coconut milk for a dairy-free version. Keep the heat low to maintain a silky texture.

What kind of peppercorns are best?

Black peppercorns are the classic choice. A mix of black, green, and pink adds complexity and a slightly fruitier aroma.

Avoid white pepper here—it’s more pungent and less floral.

Do I need to use wine or brandy?

No. Wine adds brightness and brandy adds warmth, but you can replace both with extra beef broth plus a tiny splash of vinegar for balance. Just be sure to reduce the liquid for flavor concentration.

How do I prevent the sauce from breaking?

Keep the heat moderate, don’t boil, and whisk occasionally.

If it starts to separate, remove from heat and whisk in a tablespoon of cold cream or butter to bring it back together.

Can I use this on more than steak?

Absolutely. It’s great on burgers, meatloaf, pork chops, grilled chicken, roasted cauliflower steaks, or over mashed potatoes. The creamy pepper kick pairs with many savory dishes.

How can I make it spicier?

Add extra cracked pepper or a pinch of crushed red pepper flakes in the simmer stage.

You can also finish with a few drops of hot sauce for sharper heat.

In Conclusion

This Texas Roadhouse Peppercorn Sauce copycat recipe brings bold, creamy flavor to any steak-night lineup. With simple steps and a short ingredient list, it delivers reliable results every time. Make it once, and you’ll have a go-to sauce that tastes like your favorite steakhouse—but fresher, faster, and right from your stovetop.