Treating your sweetheart to a homemade steak dinner for Valentine’s Day? Up your game with this Whiskey Parmesan Peppercorn Sauce for your Steak.
The other night we had a craving for steak, but I wanted more than just that. I wanted a steak with a good sauce, you know the type of sauce for steak that you can get at a fancy restaurant. And guess what? I think I found it.
This sauce for steak is so good, I had to soak it up with my baked potato as well. Let me start by saying it’s definitely not fat free and it’s a bit indulgent. But so is steak, so whatever, amiright?
My normal go-to sauce for steak is a red wine reduced mushroom concoction which is really, really good. But I am just tired of it. I wanted something creamy, something a bit more sinful. Enter in the Whiskey Parmesan Peppercorn Sauce. I’ll just go ahead and say you’re welcome right away.
The base of this sauce for steak is heavy cream and you guessed it, whiskey. Yes, there is some chicken stock in it but we’ll just stick with the sexy stuff. Add in butter, shallots, parmesan and fresh thyme and you’ve got a restaurant quality sauce for steak right in your kitchen. Your date won’t believe how good it is, and you shouldn’t judge them if they lick their plate.
This sauce for steak doesn’t take much time, just about 20 minutes, and can be prepared while the steaks are cooking. It also reheats well.
One last word of caution: be careful when trying this sauce. You might never go back to your old steak sauce ever again.
If you like this sauce, you might also like our saucy Chicken Piccata. Don’t forget to pin this for later. Your Valentine will thank you.
Whiskey Parmesan Peppercorn Steak Sauce
- 2 tbsp butter
- 1/2 shallot, diced
- 1/2 cup whiskey
- 1/2 cup chicken broth
- 1 tsp beef granules
- 4 sprigs fresh thyme
- 1 1/2 tsp fresh coarsely ground black pepper
- 1 1/2 heavy cream
- salt to taste
- Melt butter in a small saucepan over medium heat. Add diced shallot and cook until tender, about 3 minutes.
- Add chicken broth, whiskey, beef granules, thyme, black pepper. Bring mixture to a light boil. Reduce the heat to low and cook 8-10 minutes or until reduced by half. Carefully remove the thyme sprigs.
- Stir in the heavy cream and bring to at a low boil. Stir often, and let it gently boil about 10-15 minutes. The sauce should be thicker than heavy cream.
- Remove the sauce from the heat and whisk in grated Parmesan cheese until dissolved. Serve over steak.