Mary Berry Fillet Steak With Peppercorn Sauce Recipe [Tips & Tricks]

If you’re a fan of rich, flavorful dishes that are perfect for any occasion, Mary Berry’s fillet steak with peppercorn sauce is a must-try!

This recipe combines the tender, melt-in-your-mouth quality of a perfectly cooked fillet steak with the bold, creamy kick of a peppercorn sauce, making it a dish that feels both elegant and comforting. Whether you’re cooking for a special dinner or just craving a hearty meal, this recipe is sure to impress with its simplicity and delicious results. Plus, it’s a great way to elevate a classic steak dinner to something truly memorable!

Mary Berry Fillet Steak With Peppercorn Sauce Recipe

Ingredients Needed

To make Mary Berry’s exquisite Fillet Steak with Peppercorn Sauce, you’ll need a selection of quality ingredients to ensure that your dish tastes every bit as delightful as it looks. Here’s what you’ll need:

1. Fillet Steaks – The star of the show!

   You’ll need good quality fillet steaks, ideally about 200g each. These should be tender, with a fine grain and a rich, meaty flavor. It’s always best to go for a high-quality cut like prime beef from a butcher you trust or premium supermarket brands.

2. Black Peppercorns – Freshly cracked black peppercorns are essential for the sauce, offering a deep, aromatic heat and a touch of spice. You’ll need about 1 to 2 tablespoons, depending on how peppery you like your sauce.

3. Olive Oil – For searing the fillet steaks, a good splash of olive oil will ensure they cook to perfection, creating a rich golden crust while keeping the inside tender and juicy.

4. Butter – Used to add richness and a smooth finish to the sauce. A couple of knobs will make the sauce silky and indulgent, perfectly complementing the lean fillet steak.

5. Shallots – These add a mild, sweet onion flavor to the sauce. You’ll need two finely chopped shallots, which will soften and release their natural sweetness as they cook.

6. Garlic – A couple of cloves, finely chopped or minced, will add an aromatic depth to the sauce, blending beautifully with the pepper and shallots.

7. Beef Stock – This is a crucial component in creating the base for the peppercorn sauce. A high-quality beef stock, whether homemade or from a reputable source, will give your sauce its rich, savory foundation.

8. Double Cream – For a smooth, luxurious finish to the sauce, double cream is essential. It will bring a slight sweetness and creamy texture that balances out the sharpness of the pepper.

9. Brandy – This ingredient brings a subtle warmth and a hint of depth to the sauce. Typically, brandy or cognac is used to deglaze the pan, adding a layer of sophistication to the final dish.

10. Salt – To taste. Always be mindful of how much salt you use, especially as the beef stock can already be quite salty.

Equipment Needed

To cook Mary Berry’s Fillet Steak with Peppercorn Sauce to perfection, having the right kitchen equipment is key. Here’s a list of what you’ll need:

1. Heavy-Based Frying Pan or Skillet – This will be essential for searing the fillet steaks. A heavy-based pan ensures that the heat is distributed evenly, preventing the steaks from cooking unevenly or becoming tough. Cast iron or stainless steel pans work beautifully.

2. Saucepan – You’ll need a small to medium-sized saucepan for making the peppercorn sauce. It should be able to comfortably hold all the ingredients for the sauce without overflowing.

3. Wooden Spoon or Silicone Spatula – A sturdy spoon or spatula will be perfect for stirring the sauce and ensuring all ingredients are incorporated smoothly.

4. Tongs – Tongs are great for flipping the fillet steaks while cooking, allowing you to keep the heat evenly distributed and manage the steak without piercing it.

5. Knife and Chopping Board – A sharp knife for chopping the shallots, garlic, and any other ingredients, as well as a sturdy chopping board, will make your prep work quick and easy.

6. Measuring Spoons and Cups – Precision matters, particularly when making the peppercorn sauce. You’ll need measuring spoons to get the correct amounts of peppercorns and other spices.

7. Resting Plate – After cooking the steaks, let them rest on a plate to retain their juices and finish cooking. This resting period is important to lock in all the flavors and moisture.

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

Creating Mary Berry’s Fillet Steak with Peppercorn Sauce is not only a delight for the taste buds but a rewarding experience for anyone who loves cooking. Here’s a step-by-step guide to help you along:

1. Prepare the Steaks – Start by taking your fillet steaks out of the fridge about 30 minutes before cooking to let them come to room temperature. This will ensure even cooking. Season the steaks generously with salt and freshly cracked black pepper on both sides.

2. Cook the Fillet Steaks – Heat a large frying pan over medium-high heat. Add a splash of olive oil and let it heat up. Once the oil is shimmering, add the steaks and cook for about 3-4 minutes per side for medium-rare (adjust the time for more well-done steaks). Once seared on both sides, remove the steaks from the pan and set them aside on a warm plate. Cover them loosely with foil and let them rest.

3. Make the Peppercorn Sauce – In the same pan where you cooked the steaks, reduce the heat to medium and add a knob of butter. Once it has melted, add the chopped shallots and cook until soft and translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant.

4. Deglaze with Brandy – Pour in the brandy and let it bubble up, scraping up any browned bits from the pan with a wooden spoon. This is where a lot of flavor comes from.

5. Add Stock and Cream – Pour in the beef stock and bring to a gentle simmer. Let it reduce for about 5 minutes to concentrate the flavors. Once it’s reduced, stir in the double cream, cooking until the sauce thickens to a rich, velvety consistency.

6. Add Peppercorns – Stir in the freshly cracked black peppercorns, and taste the sauce. Adjust the seasoning if necessary, adding more salt or pepper to taste.

7. Serve – Place the rested fillet steaks on plates and spoon the creamy peppercorn sauce over the top. Garnish with a sprig of fresh parsley or thyme if desired.

Expert Tips

1. Choosing the Right Cut – Fillet steak is tender, but for ultimate flavor, you could choose rib-eye or sirloin steaks instead, which offer a bit more marbling. Fillet is perfect if you prefer a leaner cut with a softer texture.

2. Let the Steaks Rest – Always let your steaks rest after cooking. This allows the juices to redistribute, ensuring the steak is tender and juicy when you cut into it.

3. Don’t Overcrowd the Pan – When searing the fillet steaks, make sure there is enough room in the pan. Overcrowding will trap steam and prevent a good sear. Cook the steaks in batches if necessary.

4. Adjust the Peppercorns to Your Taste – If you’re not a fan of the heat from peppercorns, you can use less or even crush the peppercorns lightly for a subtler flavor. You can also experiment with green or mixed peppercorns for a different twist.

5. Use Homemade Stock – If you have the time, homemade beef stock will make a big difference in flavor. If not, opt for a high-quality store-bought stock to keep the flavor robust.

Mary Berry’s Fillet Steak with Peppercorn Sauce is an absolute crowd-pleaser that balances simplicity and sophistication in a way that makes it feel like a restaurant-quality dish in the comfort of your home. The tender, succulent fillet steak, paired with the rich and creamy peppercorn sauce, creates a harmonious combination of flavors that will leave you craving more.

By using fresh, high-quality ingredients and following a few expert tips, you can recreate this classic recipe with ease and elevate any special occasion or everyday dinner. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and become a favorite in your culinary repertoire.

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

Mary Berry’s classic Fillet Steak with Peppercorn Sauce is a beautiful, indulgent dish that’s perfect for special occasions or an impressive weeknight meal. While the original recipe is already a culinary masterpiece, you can add your own twists to suit personal tastes or make it more adventurous. Here are a few easy recipe variations to try:

1. Herb-Infused Peppercorn Sauce:

   If you enjoy a burst of aromatic herbs, infuse the sauce with fresh rosemary or thyme. Simply add a sprig of either herb to the sauce while it’s simmering. The heat from the sauce will extract the fragrant oils, resulting in a richer, herby flavor that complements the peppercorn’s spiciness.

2. Cognac or Brandy Twist:

   For a deeper, more complex flavor, swap out the white wine or stock used in the sauce with a splash of cognac or brandy. These spirits bring a warm, subtle sweetness to the sauce, enhancing the peppercorn’s bite. Just be sure to flambé the alcohol carefully to burn off the alcohol, leaving behind only the sophisticated flavors.

3. Mushroom and Peppercorn Sauce:

   For a heartier variation, consider adding finely chopped mushrooms to the sauce. The earthy richness of the mushrooms balances out the spicy and creamy notes of the peppercorn sauce. Use cremini, chestnut, or even shiitake mushrooms for a more intense flavor profile.

4. Blue Cheese Sauce:

   If you’re a fan of the bold and tangy flavors of blue cheese, try adding a generous chunk of crumbled blue cheese to the peppercorn sauce. It melts into the creamy base and pairs wonderfully with the rich fillet steak, giving the dish a new layer of depth.

5. Spicy Peppercorn Sauce:

   If you like your food with more heat, ramp up the spice level by incorporating different varieties of peppercorns-such as pink, green, or Sichuan peppercorns-into the sauce. You could also add a small amount of chili flakes or fresh chili to the mix for a fiery kick.

6. Balsamic Vinegar Kick:

   A splash of aged balsamic vinegar can introduce a touch of acidity to balance the richness of the steak and sauce. It enhances the depth of the sauce and adds a delightful sweetness that complements the peppery finish.

These variations allow you to get creative while keeping the essence of the original recipe intact. With a few simple modifications, you can tailor the dish to your preferences or dietary needs, making it a versatile and exciting option for any meal.

Best Practices To Store Leftovers

Leftovers from Mary Berry’s Fillet Steak with Peppercorn Sauce are a great way to enjoy this delectable meal again, but it’s important to store them properly to maintain the quality and freshness. Here’s how you can do it:

1. Cool Before Storing:

   Before storing leftovers, allow both the fillet steak and the peppercorn sauce to cool to room temperature. Storing hot food immediately in the refrigerator can raise the internal temperature of the fridge, potentially affecting the safety and quality of other stored items.

2. Separate Steak from Sauce:

   If possible, separate the steak from the sauce before refrigerating. This prevents the sauce from making the steak soggy and allows both components to retain their textures better. You can store them in separate airtight containers, ensuring the flavors don’t merge too much.

3. Airtight Containers:

   For both the steak and the sauce, use airtight containers to lock in freshness and prevent the food from drying out or absorbing other odors in the fridge. A good, tight seal also helps to preserve the flavor and prevent contamination from other foods.

4. Refrigeration:

   Store the steak and sauce in the refrigerator if you plan to eat the leftovers within 2-3 days. The fillet steak will remain fresh for up to 3 days, but the peppercorn sauce may begin to lose its creamy texture after a day or two, so it’s best to consume it quickly.

5. Freezing Leftovers:

   If you want to extend the shelf life of your leftovers, freezing is a viable option. However, be mindful that the texture of the steak may change after freezing and reheating.

   Wrap the steak tightly in plastic wrap or foil, followed by a layer of aluminum foil or a freezer-safe bag. For the sauce, you can freeze it in a plastic container or a freezer-safe bag. Just remember to leave a little space for expansion as liquids freeze.

6. Reheating:

   When reheating, it’s best to do so gently. You can reheat the steak in the oven at a low temperature (around 275°F/135°C) to avoid overcooking.

   For the sauce, reheat it slowly on the stovetop over low heat, stirring occasionally. If the sauce appears too thick, add a splash of cream or broth to bring it back to the desired consistency.

By following these storage tips, you can enjoy the delicious flavors of your steak with peppercorn sauce again without compromising on taste or quality.

What Goes Well With Fillet Steak With Peppercorn Sauce

Fillet steak with peppercorn sauce is already a rich and flavorful dish, so pairing it with the right sides can elevate the overall experience. Here are some ideal accompaniments to balance out the richness and complement the steak’s robust flavors:

1. Creamy Mashed Potatoes:

   A classic pairing, creamy mashed potatoes provide a velvety texture and mild flavor that complements the bold peppercorn sauce. The buttery richness of the potatoes works wonderfully with the steak, and they also help soak up the sauce, creating a satisfying and indulgent combination.

2. Garlic Butter Green Beans:

   Green beans are a great way to add some freshness and crunch to the plate. Tossing them in garlic butter enhances their natural flavor and adds a savory depth that pairs perfectly with the richness of the steak. Plus, the slight bitterness of green beans balances the creaminess of the sauce.

3. Roasted Vegetables:

   Roasted vegetables such as carrots, parsnips, or even Brussels sprouts are a fantastic choice. The caramelized sweetness from roasting the veggies pairs beautifully with the peppery sauce, providing both flavor and texture contrast. A drizzle of olive oil and a sprinkle of fresh herbs enhance the vegetables even further.

4. Grilled Asparagus:

   Asparagus is an elegant choice for pairing with fillet steak. Its subtle earthy flavor complements the richness of the steak, and the slight char from grilling adds a smoky element that harmonizes with the peppercorn sauce.

5. Crispy Potatoes:

   For those who prefer a bit of crunch, crispy roasted potatoes or thinly sliced French fries make a great addition. The crispiness of the potatoes contrasts nicely with the tender fillet steak and velvety sauce, providing textural variety and a satisfying mouthfeel.

6. Cauliflower Puree:

   For a slightly lighter alternative to mashed potatoes, cauliflower puree offers a delicate, creamy base with a mild flavor that doesn’t overwhelm the steak. It’s a great option for those looking to reduce carbs without sacrificing richness.

7. A Light Salad:

   A simple green salad with a tangy vinaigrette can help cut through the richness of the steak and sauce. The acidity of the vinaigrette balances the heaviness of the dish, and the freshness of the greens provides a refreshing contrast.

These side dishes complement the steak’s intense flavors, creating a balanced and well-rounded meal. Choose sides that offer both texture and flavor variety to make the most of your fillet steak with peppercorn sauce.

Conclusion

Mary Berry’s Fillet Steak with Peppercorn Sauce is a timeless dish that delivers an exquisite balance of flavors. Its rich, peppery sauce and tender fillet steak make it a standout on any dinner table. Whether you’re following the recipe to the letter or experimenting with variations like adding herbs, cheese, or mushrooms, the beauty of this dish lies in its versatility.

Properly storing leftovers ensures that you can enjoy this indulgent meal again while maintaining its texture and flavor. By following best practices for storage and reheating, you can savor the leftovers without compromising on quality. Pairing your fillet steak with the right sides-like creamy mashed potatoes, garlic butter green beans, or roasted vegetables-further enhances the dish, turning it into a complete, satisfying meal.

Whether you’re cooking for a special occasion or just treating yourself to a delicious dinner, Mary Berry’s fillet steak with peppercorn sauce is sure to be a crowd-pleaser.

FAQs

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

To make Mary Berry’s fillet steak with peppercorn sauce, you’ll need fillet steaks, butter, olive oil, black peppercorns, brandy or cognac, beef stock, double cream, and seasoning such as salt and freshly ground black pepper.

How Do I Cook The Fillet Steak In Mary Berry’s Recipe?

To cook the fillet steak, heat a pan with olive oil and butter over medium-high heat. Season the steaks with salt and pepper, then sear them for about 3-4 minutes on each side, or until they reach your desired level of doneness. Let them rest before serving.

Can I Make The Peppercorn Sauce Ahead Of Time?

Yes, you can make the peppercorn sauce ahead of time. Prepare the sauce as directed, then cool it, cover, and refrigerate. When ready to serve, reheat it gently on the stove over low heat and adjust the seasoning if necessary.

What Type Of Peppercorns Should I Use For The Sauce?

For the peppercorn sauce, it’s recommended to use whole black peppercorns for the best flavor. You can crush them slightly for a stronger pepper flavor, but avoid pre-ground pepper for the freshest taste.

What Can I Substitute For Brandy In The Peppercorn Sauce?

If you prefer not to use brandy, you can substitute it with cognac, whiskey, or even a splash of red wine or balsamic vinegar. These alternatives will still provide a rich, deep flavor to the sauce.

How Can I Tell When The Fillet Steak Is Cooked To My Liking?

The best way to check the doneness of your fillet steak is by using a meat thermometer. For rare, aim for an internal temperature of 120°F, for medium-rare 130°F, for medium 140°F, and for well-done 160°F. Alternatively, you can use the finger test for firmness.

Can I Use A Different Cut Of Beef Instead Of Fillet Steak?

While fillet steak is preferred for its tenderness, you can use other cuts like ribeye or sirloin in this recipe. Just keep in mind that fillet steak has a more delicate texture, so the cooking time may vary for other cuts.

What Should I Serve With Mary Berry’s Fillet Steak And Peppercorn Sauce?

Mary Berry’s fillet steak with peppercorn sauce pairs well with mashed potatoes, roasted vegetables, or a simple green salad. You could also serve it with crispy fries or a creamy gratin dauphinois for a more indulgent meal.

Can I Make The Peppercorn Sauce Without Cream?

Yes, you can make a lighter version of the peppercorn sauce by omitting the cream and using a reduced stock or even a splash of milk to create a thinner sauce. However, the cream adds richness and a velvety texture that is characteristic of the classic recipe.

How Long Does It Take To Cook Fillet Steak With Peppercorn Sauce?

The total cooking time for fillet steak with peppercorn sauce is around 20-30 minutes, depending on the thickness of the steak and how well done you prefer it. The peppercorn sauce itself can be made in about 10 minutes, while the steaks take 10-15 minutes to cook and rest.