Mary Berry Rib-eye Steak With Green Peppercorn Sauce

I don’t cook steak very often, but when I do, I want it to feel like something special. Not a rushed Tuesday-night dinner with a splash of gravy. Something you’d get at a French bistro with a glass of red and no one judging you for licking the plate. That’s where this comes in.

Mary’s green peppercorn sauce is silky, creamy, and just the right amount of peppery. The first time I made it, I underestimated how quickly the sauce reduces—turned around to grab plates and nearly lost it all. It’s fast. And it’s rich. And it’s very worth learning how to do right. This dish is about timing, heat, and trusting your steak to rest. Let me walk you through it.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just “steak and sauce.” This is what you make when you want to impress yourself as much as someone else.

• Shallots + brandy create depth without being overpowering.
• Green peppercorns in brine—milder than black, but way more character.
• Creamy mustard sauce that balances heat and richness.
• Quick cook time—it’s on the table in 20 minutes if you’ve got your mise en place sorted.

INGREDIENTS + WHY THEY MATTER

FOR THE STEAKS

• 6 rib-eye steaks (200g each) – Go for marbled meat. Fat = flavour + tenderness.
• Oil for frying – Neutral oil with a high smoke point. I use sunflower or groundnut.

FOR THE SAUCE

• Butter (a knob) – Helps soften the shallots and rounds out the sauce.
• Shallots (2) – Mild, sweet, and don’t overpower the cream.
• Brandy (75ml) – Adds warmth and a hit of depth. Can sub white wine or sherry.
• Double cream (300ml) – Rich and stable. Don’t swap for single—it’ll split.
• Dijon mustard (1 tsp) – Balances the creaminess with subtle heat.
• Green peppercorns in brine (1½ tsp, drained + chopped) – The star. Slightly tangy, with bite.
• Sugar (pinch) – Cuts through the acidity and sharpness.
• Salt + Black Pepper – Season in layers. Don’t be shy.
• Watercress – Classic garnish. Adds peppery freshness and colour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No brandy? Use white wine or sherry. Even dry vermouth works in a pinch.
• Want it spicier? Add an extra half teaspoon of crushed green peppercorns to the pan.
• Prefer leaner cuts? Sirloin or fillet work—but you’ll need to adjust cook time.
• No cream? Don’t make the sauce. (Honestly, this one needs the cream.)

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Sauce split	Used single cream or overboiled	Stick with double cream, and reduce gently
Steak overcooked	Pan wasn’t hot enough	Preheat pan for a full 5–10 minutes first
Sauce too sharp	Used too much mustard or no sugar	Add mustard gently, and a pinch of sugar helps
Steak too chewy	Didn’t rest it after cooking	Always rest steak 5 minutes before slicing

HOW TO MAKE MARY BERRY’S RIB-EYE STEAK WITH GREEN PEPPERCORN SAUCE

Make the Sauce First
Melt a knob of butter in a frying pan over medium-high heat. Add 2 finely diced shallots and cook for 5 minutes until soft. Add 75ml brandy, boil 30 seconds to reduce slightly. Stir in 300ml double cream, 1 rounded tsp Dijon mustard, 1½ tsp chopped green peppercorns, and a pinch of sugar. Season. Let it bubble gently until slightly thickened. Keep warm.

Cook the Steaks
Heat a heavy frying pan or ridged griddle pan on high for at least 5 minutes. Brush steaks lightly with oil. Season well with black pepper (salt comes later).

Cook:

• 2–3 minutes per side for rare to medium-rare
• 4 mins first side + 2–3 mins second side for medium to well-done

Remove steaks, season with salt, and let them rest for 5 minutes.

Serve
Place each steak on a warm plate. Spoon over the sauce. Garnish with fresh watercress.

TIPS FROM MY KITCHEN

• I use a cast-iron pan and preheat it until it smokes slightly—gives the best crust.
• If the sauce cools and thickens, I stir in a splash of cream right before serving.
• I only season the steaks with salt after cooking—it draws out moisture otherwise.
• Don’t crowd the pan—cook in batches or you’ll steam the steaks.

STORAGE + SERVING

Fridge: Leftover steak + sauce keeps 2 days in a sealed container.
Freezer: Freeze steak and sauce separately for best results—up to 1 month.
Reheat: Gently reheat steak in foil at 160°C, and sauce in a pan with a splash of cream or stock.
Serve with: Chips, mash, or crusty bread to mop up the sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the sauce ahead of time?
Yes. Just reheat it gently before serving and thin with a splash of cream if needed.

Q: What if I can’t find green peppercorns?
Use black pepper—but less of it, and crush it coarsely. Not the same, but works.

Q: Can I use a different cut of steak?
Yes. Sirloin, rump, or fillet all work. Adjust timing for thickness.

Q: Do I really need to use brandy?
It adds depth, but white wine or dry sherry work too.

Try More Recipes:

• Ribeye Steak With Caramelized Shallots
• Mary Berry Steak And Guinness Pie
• Mary Berry Bearnaise Sauce