Coarsely crush the black peppercorns with mortar and pestle or a spice grinder. You want them to be visibly crushed but not ground into a powder.

In a saucepan, melt the butter over medium heat.

Add the crushed peppercorn to the melted butter and sauté for 1 to 2 minutes until fragrant.

Add the heavy cream, Dijon mustard, and Worcestershire sauce and whisk to combine.

Allow the sauce to simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes or until it thickens to your desired consistency.

Taste the sauce and adjust the seasoning.

Pour the classic peppercorn sauce over your pan-seared steak just before serving.