Peppercorn Compound Butter

Our Peppercorn Compound Butter combines the rustic power of traditional beef tallow with a layered, two-peppercorn punch inspired by classic Steak au Poivre.

We toast whole black peppercorns dry to unlock their floral oils before cracking them into a rustic mignonette texture, then pair them with soft, tangy brined green peppercorns for balanced heat. Sweated shallots deglazed with a splash of Cognac bring subtle sweetness to cut the richness of the whipped tallow-butter base. It’s pungent, warming, and designed specifically to stand up to heavily charred, thick-cut beef.

Why You’ll Love It:

• Dual-Pepper Heat: The sharp, biting bite of toasted black pepper balanced by the bright, briny pop of whole green peppercorns.

• Rich Deglaze Notes: Hints of Cognac and shallot replicate an authentic au poivre pan sauce in seconds.

• Braai & Cast-Iron Ready: Built with a high melting point tallow base that holds up to serious heat.

How to Use:

Slice or scoop onto seared rump, T-bone, or prime rib right after grilling. Also incredible when melted into smashed tallow potatoes or stirred into pan drippings to create a rich reduction sauce.

Ingredients:

Grass-Fed Beef Tallow, Unsalted Butter, Toasted Black Peppercorns, Brined Green Peppercorns, Shallots, Cognac, Worcestershire Sauce, Fresh Thyme, Garlic, Sea Salt.

Storage:

Keep refrigerated for up to 4 weeks, or freeze for up to 6 months.