Mary Berry’s Fillet Steak With Peppercorn Sauce Recipe [GUIDE]

Mary Berry’s Fillet Steak with Peppercorn Sauce is a classic, elegant dish that brings together the rich flavors of tender fillet steak and a creamy, aromatic peppercorn sauce. The combination of perfectly cooked steak and a peppery, slightly spicy sauce creates a satisfying balance of savory and indulgent flavors. Mary Berry, the legendary British cook and television personality, is known for her mastery of both traditional and contemporary dishes. This recipe exemplifies her ability to elevate a simple meal into a special occasion-worthy experience, all while keeping the process straightforward enough for home cooks to replicate.

The fillet steak is the star of the dish, known for its tenderness and mild flavor, which makes it ideal for pairing with a bold, flavorful sauce. The peppercorn sauce, with its creamy base and the sharp kick of crushed black peppercorns, adds an extra layer of richness to the steak. Whether you are preparing this for a weeknight dinner or a romantic evening, this dish offers a refined yet approachable way to enjoy one of the most luxurious cuts of beef.

Mary Berry’s Fillet Steak With Peppercorn Sauce Recipe

Ingredients Needed

mary berry fillet steak with peppercorn sauce

To make Mary Berry’s Fillet Steak with Peppercorn Sauce, you’ll need the following ingredients:

For The Fillet Steak

  • 4 fillet steaks (around 200g-250g each) – The quality of the beef is crucial in this recipe, so look for well-marbled fillet steaks, preferably from a trusted butcher.
  • Olive oil or vegetable oil – For frying the steaks, the oil should have a high smoke point.
  • Butter – A small amount of butter is used to baste the steaks as they cook, imparting flavor and helping achieve a beautiful sear.
  • Salt and black pepper – These are the basic seasonings to bring out the natural flavor of the beef.

For The Peppercorn Sauce

  • 2 tablespoons butter – The base for the sauce, helping to create a smooth, velvety texture.
  • 1 shallot, finely chopped – Shallots are milder than onions and add a delicate sweetness to the sauce.
  • 2 cloves garlic, minced – For depth of flavor.
  • 2 tablespoons brandy or cognac – This deglazes the pan and adds a rich, warming depth to the sauce. It can be omitted if you prefer, though it does add a layer of sophistication.
  • 1 tablespoon black peppercorns, crushed – The heart of the sauce; you can adjust the amount to taste depending on how much heat you want in the sauce.
  • 200ml heavy cream – The cream transforms the sauce into a rich, smooth consistency, balancing the heat from the peppercorns.
  • A splash of beef stock – To deepen the sauce’s flavor and provide a savory undertone.
  • Fresh parsley (optional) – To garnish the finished dish with a touch of color and freshness.

Equipment Needed

For Mary Berry’s Fillet Steak with Peppercorn Sauce, you will need the following equipment:

  • A large frying pan or skillet – This will be used for cooking the fillet steaks and making the sauce. A heavy-based pan is best to ensure even heat distribution.
  • A small saucepan (optional) – If you choose to make the peppercorn sauce separately from the steak, this will come in handy.
  • A meat thermometer – While not essential, a meat thermometer can be useful to ensure the fillet steaks are cooked to your desired doneness.
  • A sharp knife – For slicing the steak or chopping ingredients like the shallots and garlic.
  • A chopping board – To prepare the ingredients before cooking.
  • A spoon or spatula – For stirring the sauce and basting the steaks.
  • Tongs – Useful for flipping the steaks without piercing them and losing precious juices.
  • Serving plates – To plate the steaks and sauce beautifully.

Instructions To Make Mary Berry’s Fillet Steak With Peppercorn Sauce

Step 1: Prepare The Fillet Steaks

Start by taking the fillet steaks out of the fridge and letting them come to room temperature. This ensures that they cook more evenly. Season the steaks generously on both sides with salt and black pepper. You want to make sure the seasoning is well-distributed to enhance the natural flavors of the beef.

Step 2: Cook The Fillet Steaks

Heat a large frying pan over high heat and add a tablespoon of olive oil. Once the pan is hot, place the fillet steaks in the pan. For a medium-rare steak, cook each side for around 3-4 minutes, depending on the thickness of the fillet. Use tongs to flip the steak gently to avoid piercing it.

Once you’ve flipped the steaks, add a tablespoon of butter to the pan. As the butter melts, use a spoon to baste the steaks with the melted butter. This will add richness and flavor to the meat. After cooking to your desired doneness, remove the steaks from the pan and let them rest on a plate, covered loosely with foil. Resting helps retain the juices, ensuring a tender and juicy steak.

Step 3: Make The Peppercorn Sauce

In the same pan, lower the heat to medium and add the finely chopped shallot and minced garlic. Sauté for a couple of minutes until softened and fragrant, being careful not to burn them.

Next, pour in the brandy or cognac (if using) and let it bubble for a few seconds, scraping any flavorful bits from the bottom of the pan. Add the crushed black peppercorns and stir them into the shallots and garlic.

Pour in the heavy cream and bring the mixture to a gentle simmer. Let the sauce cook for 3-4 minutes, allowing it to thicken slightly. Add a splash of beef stock to deepen the flavor and adjust the seasoning with salt and pepper to taste.

Step 4: Serve

Once the peppercorn sauce has thickened to your liking, serve the fillet steaks on warm plates. Spoon the peppercorn sauce generously over the steaks, and garnish with a sprinkle of fresh parsley if desired.

Tips And Tricks

  • Choosing the Right Cut of Steak: Fillet steak is one of the most tender cuts, but it can be quite lean. If you prefer a slightly fattier cut, you could try a rib-eye or sirloin steak for a more robust flavor.
  • Resting the Meat: Don’t skip the resting time after cooking your steaks. Letting them rest allows the juices to redistribute throughout the meat, resulting in a juicier steak.
  • Adjusting Pepper Levels: If you love a stronger pepper flavor, feel free to add more crushed black pepper to the sauce. You can also experiment with using a mix of different peppercorns, like green or white, for a unique twist.
  • Deglazing with Wine: If you don’t want to use brandy, you can deglaze the pan with red wine instead. This adds a fruity depth to the sauce that pairs wonderfully with the steak.
  • Make-Ahead Option: You can prepare the peppercorn sauce in advance and simply reheat it when ready to serve. Just make sure to add a bit of extra cream or stock if it thickens too much while sitting.
  • Pan-Seared to Oven-Finished: For an extra touch, you can start by searing the fillet steaks in the pan, then finish cooking them in a preheated oven at 200°C (400°F) for about 5-7 minutes for a perfectly even cook.

Mary Berry’s Fillet Steak with Peppercorn Sauce is the perfect dish to impress your guests or indulge yourself in a comforting yet sophisticated meal. The tenderness of the fillet steak combined with the creamy, peppery sauce makes each bite a treat. This recipe balances rich flavors and textures, offering an ideal way to enjoy one of the finest cuts of beef in a simple but elegant presentation.

With just a handful of ingredients and a few key techniques, you can create a meal that feels like a fine-dining experience at home. Whether you’re a seasoned cook or a beginner, this dish is approachable yet luxurious enough to become a regular in your repertoire. Enjoy the process of making it, and most importantly, enjoy the delicious results!

Easy Recipe Variations For Mary Berry’s Fillet Steak With Peppercorn Sauce

fillet steak with peppercorn sauce

Mary Berry’s Fillet Steak with Peppercorn Sauce is a classic, indulgent dish that combines the tenderness of fillet steak with the richness of a creamy, spicy peppercorn sauce. While the original recipe is a crowd-pleaser, there are plenty of ways to add your personal twist to the dish, whether you’re catering to dietary preferences, looking to try new flavor combinations, or simply want to experiment in the kitchen. Here are a few easy recipe variations you can try to elevate Mary Berry’s beloved dish:

1. Swap The Steak For Another Cut Of Beef

While fillet steak is the star of this dish, you can substitute it with other cuts of beef to change the flavor and texture. Rib-eye or sirloin steak will offer a more marbled texture, providing a richer, more robust flavor. If you’re looking for something leaner, you could try a lean cut like rump steak, though it won’t be as tender as the fillet. For a bit of variety, try swapping the beef with a veal cutlet or even a juicy chicken breast.

2. Add Garlic Or Shallots To The Sauce

For an extra layer of flavor, try adding minced garlic or finely chopped shallots to the peppercorn sauce. Garlic, in particular, gives the sauce a lovely aromatic depth that complements the spicy peppercorns, while shallots introduce a subtle sweetness. To make this adjustment, sauté the garlic or shallots in butter before adding the cream and peppercorns to your sauce base. This simple twist enhances the flavor without overpowering the original dish.

3. Incorporate Mushrooms Into The Sauce

For those who enjoy the earthy flavors of mushrooms, adding them to the sauce is a fantastic variation. Sautéing mushrooms alongside the garlic or shallots will give the sauce an extra dimension. Button mushrooms or cremini mushrooms are great choices, but you can also opt for wild mushrooms, such as porcini, for a more sophisticated flavor profile. The mushrooms will absorb the peppercorn sauce, adding richness and texture to every bite.

4. Go For A Spicy Kick With Chilli

If you enjoy a bit of heat, consider incorporating fresh red chilies into the peppercorn sauce. Slice a couple of chilies finely and sauté them along with the peppercorns before adding the cream. This will give the sauce a fiery kick that contrasts beautifully with the richness of the steak. For an even bolder flavor, you could substitute black peppercorns with Sichuan peppercorns, which have a unique numbing spiciness and an intriguing aromatic quality.

5. Make It Lighter With A Lighter Sauce

For a lighter version of this classic, you can swap out the heavy cream for half-and-half or whole milk. The sauce will still have a creamy consistency but will be less indulgent. If you’re looking for a more health-conscious option, consider substituting the butter used for sautéing the shallots and garlic with olive oil, which will give the sauce a different yet still satisfying depth of flavor.

6. Vegetarian Alternative

If you’re preparing this dish for someone who doesn’t eat meat, you can easily create a vegetarian alternative by replacing the fillet steak with a thick, meaty Portobello mushroom cap. Portobello mushrooms have a hearty texture and rich umami flavor that makes them an excellent stand-in for beef. Simply roast or pan-sear the mushrooms and serve them with the same peppercorn sauce.

Storing Leftovers

Mary Berry’s Fillet Steak with Peppercorn Sauce is undoubtedly a dish best enjoyed fresh, but if you happen to have leftovers, you can store them and enjoy them at a later time without compromising too much on flavor or texture. Here’s how to store your leftovers properly to maintain their deliciousness:

1. Store The Steak Separately

Steak can dry out when reheated, so it’s important to store it separately from the sauce. Allow the fillet steak to cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil. For optimal freshness, store the wrapped steak in an airtight container or a resealable plastic bag to keep out air and moisture. You can refrigerate the steak for up to 3 days.

2. Storing The Peppercorn Sauce

Since the peppercorn sauce is rich and creamy, it’s best stored in an airtight container in the refrigerator as well. Let the sauce cool before transferring it to a container, and make sure the lid is secure. The sauce will keep for about 3-4 days in the fridge. If the sauce thickens too much during storage, you can reheat it gently on the stove with a splash of milk or cream to loosen it up.

3. Freezing Leftovers

If you have more leftovers than you can eat within a few days, you can freeze both the steak and the peppercorn sauce for future meals. However, keep in mind that freezing steak can cause it to lose some of its tenderness, so it’s not ideal for long-term storage. Wrap the steak tightly in plastic wrap and place it in a freezer bag. The peppercorn sauce can be frozen in an airtight container. Both will last for up to 2-3 months in the freezer. When you’re ready to enjoy them, thaw them in the refrigerator overnight before reheating.

4. Reheating Tips

To reheat the steak, gently warm it in a pan over low heat, or if you prefer, you can microwave it briefly, but be sure not to overcook it. The goal is to warm the steak without making it tough or dry. Reheat the peppercorn sauce in a saucepan over low heat, stirring frequently. Add a little bit of cream or milk if needed to restore its original creamy consistency. This way, your leftovers will still feel fresh and tasty.

What To Eat With Mary Berry’s Fillet Steak With Peppercorn Sauce?

Mary Berry’s Fillet Steak with Peppercorn Sauce is such a rich and flavorful dish that you’ll want to pair it with sides that complement and enhance its luxurious taste. Here are some excellent choices to serve alongside:

1. Creamy Mashed Potatoes

The rich, velvety texture of mashed potatoes pairs perfectly with the creamy peppercorn sauce. The potatoes will absorb the sauce beautifully, creating a comforting and indulgent dish. For extra flavor, consider adding roasted garlic, chives, or a touch of Parmesan to the mashed potatoes.

2. Garlic Butter Green Beans

Green beans sautéed in garlic butter are a fresh and vibrant side dish that provides a delightful contrast to the richness of the steak and sauce. The slight crunch of the green beans adds texture, and the garlic butter enhances their flavor without overpowering the main dish.

3. Roasted Vegetables

Roasted root vegetables such as carrots, parsnips, and sweet potatoes bring sweetness and earthiness to the meal. The caramelization from roasting gives the vegetables an extra layer of flavor that pairs beautifully with the fillet steak and its peppercorn sauce.

4. A Simple Green Salad

A refreshing green salad can help balance out the richness of the steak. A simple salad with mixed greens, arugula, or spinach dressed with a light vinaigrette provides a contrast to the heavy sauce and brings a bit of freshness to each bite.

5. Buttered Asparagus

Asparagus is another great side choice, with its subtle, grassy flavor that complements the peppercorn sauce. Lightly steamed or sautéed in butter, asparagus adds a touch of elegance to the meal and enhances the overall experience.

6. Crusty Bread

A loaf of freshly baked, crusty bread is perfect for mopping up the leftover peppercorn sauce. The bread helps balance the richness of the dish and is a simple yet effective way to enjoy every last bit of flavor on your plate.

Conclusion

Mary Berry’s Fillet Steak with Peppercorn Sauce is a timeless, indulgent dish that combines the tenderness of fillet steak with a creamy, spiced sauce that makes every bite a true delight. Whether you stick to the traditional recipe or decide to experiment with various variations, the dish offers plenty of room for customization. From swapping in different cuts of meat to adding garlic, mushrooms, or chilies, there’s no shortage of ways to make this dish your own.

When it comes to storing leftovers, proper handling can ensure that you enjoy the steak and sauce days later without compromising on flavor or texture. And when it comes to pairing, consider sides that enhance the rich, savory nature of the fillet and its accompanying sauce, from mashed potatoes to green beans, or even a simple green salad.

In the end, whether you’re serving it for a special occasion or enjoying it as a comforting weeknight dinner, Mary Berry’s Fillet Steak with Peppercorn Sauce is a meal that is sure to impress. It’s rich, flavorful, and easy to make – a true classic that will remain a favorite for years to come.

FAQs

What Ingredients Do I Need For Mary Berry’s Fillet Steak With Peppercorn Sauce?

For Mary Berry’s fillet steak with peppercorn sauce, you will need the following ingredients: 2 fillet steaks (about 200g each), butter, olive oil, shallots, black peppercorns, brandy or cognac, double cream, beef stock, and seasoning like salt and pepper. Fresh herbs like thyme or rosemary can also be added for extra flavor, depending on your preference.

How Do I Cook The Fillet Steak To The Perfect Level Of Doneness For Mary Berry’s Recipe?

To achieve the perfect level of doneness for your fillet steak, start by searing the steaks in a hot pan with butter and olive oil for 2-3 minutes on each side, depending on the thickness of the steak. For medium-rare, aim for an internal temperature of 54°C (130°F), medium for 60°C (140°F), and well-done for 71°C (160°F). Remember to let the steaks rest for a few minutes before serving to allow the juices to redistribute.

How Do I Make The Peppercorn Sauce For Mary Berry’s Recipe?

To make the peppercorn sauce, begin by sautéing finely chopped shallots in butter until soft. Then, add crushed black peppercorns and cook for a minute. Deglaze the pan with brandy or cognac, allowing it to reduce. Pour in beef stock and let it simmer until it thickens. Finally, add double cream and season with salt and pepper to taste, stirring to create a rich and creamy sauce. Drizzle over the cooked fillet steaks and serve immediately.

Recommended Articles