Prepare Ingredients:

• If using pan scraps, reserve them.
• Slightly crush the green peppercorns with the back of a spoon or a mortar and pestle to release their flavor.

Simmer the Sauce:

• In a medium saucepan, combine the crushed green peppercorns, whole grain Dijon mustard, and broth (instead of water for added flavor).
• If you’re incorporating pan scraps, now is the time to add them.
• Bring the mixture to a simmer over medium-high heat.

Reduce the Sauce:

• Cook the sauce, stirring occasionally, for 3-4 minutes or until the liquid has slightly reduced in volume.
• The sauce should start to thicken slightly, indicating it’s nearing completion.

Finish with Butter:

• Remove the saucepan from the heat.
• Add the unsalted butter to the pan, stirring constantly until the butter is thoroughly melted and combined with the sauce. This step will give the sauce a glossy finish and rich flavor.

Season the Sauce:

• Taste the sauce and season with salt and freshly ground black pepper as needed. Adjust the seasoning according to your preference.

Serve:

• Serve the sauce hot, poured over the steak or on the side as a dipping sauce.