Mary Berry Beef Fillet

I first made this beef fillet on a Tuesday night, still in my work trousers, craving something indulgent but not faffy. Honestly? I didn’t expect much. I had a sad pack of mushrooms and a heel of Stilton left over from the weekend cheese board. It looked like a clear-the-fridge situation.

But then something happened. The brandy hit the pan, the cream started bubbling, and that unmistakable blue cheese whiff told me this wasn’t just a throw-together meal—it was something properly comforting, a bit posh even.

It wasn’t all smooth sailing, though. My first go, I sliced the beef too thick and ended up with expensive rubber. But once I nailed the thin strips and got the timing right—wow. Let me show you how I fixed it.

Why This One Works So Well

What makes this recipe sing is the contrast—quick-seared beef that stays tender, offset by earthy mushrooms and a sauce that’s all cream, tang, and savoury punch.

Most creamy beef recipes rely on just cream and mustard, but the Stilton here is the clincher. It melts down and gives the sauce body and bite. Even if you’re not a blue cheese person, it doesn’t overwhelm—it balances the richness in a way double cream alone can’t.

Also? The mushrooms matter. A mix of chestnut and wild gives depth and chewiness, and that texture contrast lifts the whole dish.

INGREDIENTS + WHY THEY MATTER

• Beef Tail Fillet – Super tender, but only if sliced thin. Thick pieces cook unevenly and turn chewy. Trust me—I messed that up once.
• Chestnut + Wild Mushrooms – Chestnuts bring umami, wild ones add flair. I tried it once with just button mushrooms—meh.
• Brandy – Adds depth and a subtle sweetness. Don’t skip it unless you truly must.
• Stilton – It’s the secret weapon. Gives the sauce its oomph. I tried Gorgonzola once—too sharp. Stilton melts smoother.
• Grainy Mustard – Cuts through the richness. I once used Dijon—too smooth, lacked texture.
• Lemon Juice – Brightens the whole dish at the end. You’ll miss it if you skip it.

Making It Yours (Without Ruining It)

• No Stilton? A milder blue like Danish Blue works fine—but skip soft blues like Roquefort, they split.
• No brandy? Try dry sherry. Wine didn’t give the same body.
• Dairy-free? I tested with Oatly cream and vegan blue cheese (Violife). Decent, but a touch thinner—don’t overheat.
• Going mushroom-heavy? Add an extra 100g for a veggie-forward version—it bulks it nicely.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Beef turned chewy	Sliced too thick	Use a sharp knife + freeze for 10 mins before slicing
Sauce split	Overheated the cream	Lower the heat once Stilton goes in—gentle simmer only
Mushrooms watery	Skipped lid step or overcrowded pan	Cover mushrooms briefly to draw moisture, then uncover to brown

HOW TO MAKE MARY BERRY’S BEEF FILLET

1. Prep beef – Slice into paper-thin strips. Season with salt and pepper.
2. Sear quickly – Heat 1 tbsp oil in a hot pan. Sear beef in batches, 1–2 mins max. Remove with a slotted spoon.
3. Cook onions – Add rest of oil, fry chopped onion 3–4 mins until soft.
4. Mushroom magic – Add both mushrooms, cover for 3 mins. Uncover, add garlic and spring onions. Fry another 3 mins until browned.
5. Deglaze and sauce up – Pour in brandy (stand back!). Add cream, mustard, Stilton. Stir until melted and gently bubbling.
6. Finish it – Return beef, heat through 1 min. Stir in lemon juice and half the chives. Taste and tweak seasoning.
7. Serve – Spoon over mash, rice, or buttered noodles. Top with remaining chives.

TIPS FROM MY KITCHEN

• I freeze the beef for 10 mins before slicing—makes thin cuts a breeze.
• My non-stick skillet browns mushrooms better than cast iron here.
• I always double the mushrooms—they shrink like mad.
• Add a splash of water if reheating—the sauce thickens as it sits.

STORAGE + SERVING

• Fridge – Keeps 2 days in a sealed tub.
• Freeze – Up to 2 months. Defrost slowly in the fridge, then reheat gently.
• To Serve – Mashed potatoes are a classic, but it’s also great with crusty bread or buttery tagliatelle.

FAQs – Real Query Answers

Q: Can I use a different cut of beef?
A: Yes—but choose something tender. Sirloin works if thinly sliced. Avoid stew cuts—they need longer cooking.

Q: Can I skip the blue cheese?
A: You can, but it won’t be the same. Try a strong cheddar or mature Gruyère if blue’s not your thing.

Q: Can I make this ahead of time?
A: You can cook the sauce and mushrooms ahead, but sear the beef fresh—it only takes a minute, and it’s much better that way.

Q: Is this kid-friendly?
A: Surprisingly, yes—mine didn’t blink at the Stilton when it was melted in. The flavour’s mellowed by the cream.

More Mary Berry Recipe:

• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Mini Beef Wellington
• Mary Berry Lasagne Express
• Mary Berry Venison Casserole
• Mary Berry Smoked Haddock Risotto