This delicious Mary Berry Fillet Steak with Peppercorn Sauce is a quick and elegant meal, perfect for special occasions or a cosy dinner. The creamy peppercorn sauce adds a rich and indulgent touch, made with simple ingredients you likely have on hand. Pair with roasted veg or crispy potatoes for a restaurant-worthy experience at home!
This Fillet Steak With Peppercorn Sauce Recipe Is From Cook AND Share Cookbook by Mary Berry
Ingredients Needed
- For the Steaks:
- 2 × 150g (5oz) centre-cut fillet steaks
- 30g (1oz) butter
- Salt and freshly ground black pepper
- For the Sauce:
- 2 banana shallots, finely chopped
- 3 tbsp brandy
- 2 tsp Dijon mustard
- A dash of Worcestershire sauce
- 100ml (3½fl oz) pouring double cream
- 1 tsp green peppercorns, crushed
- 1 tbsp flat-leaf parsley, chopped
How To Make Fillet Steak With Peppercorn Sauce
- Prepare the steaks: Flatten the steaks with your palm to about 1.5cm (⅔in) thick and season well with salt and freshly ground black pepper.
- Cook the steaks: Heat a large frying pan over high heat until hot. Add half the butter and, as it sizzles, cook the steaks for 1½ minutes on each side for medium rare. Transfer to a plate, cover with foil, and keep warm.
- Make the sauce: Add the remaining butter and shallots to the pan. Cook over low heat for 3–4 minutes until softened. Pour in the brandy and let it bubble briefly.
- Combine the sauce ingredients: Stir in the Dijon mustard, Worcestershire sauce, and cream. Bring to the boil, season with salt, and stir in the green peppercorns. Adjust the consistency with a little water if too thick.
- Finish and serve: Stir in the parsley and any resting juices from the steaks. Pour the sauce over the steaks and serve immediately.
Recipe Tips
- Choose equal-sized steaks: Use steaks of the same thickness to ensure even cooking. Thinner cuts may overcook quickly.
- Season generously: Coat the steaks evenly with freshly ground black pepper and salt to enhance the flavor.
- Preheat the pan properly: Ensure your pan is hot before adding the steaks to achieve a perfect sear.
- Don’t skip resting: Let the steaks rest under foil after cooking to retain juices and improve tenderness.
- Adjust sauce consistency: If the sauce is too thick, add a splash of water or stock to make it smooth and pourable.
How To Store Leftovers
- Refrigerate: Put leftovers fillet steak with peppercorn sauce in a sealed container. Store in the fridge for up to 2 days.
- Reheating: Warm leftovers fillet steak with peppercorn sauce gently in a skillet over low heat or in the oven at 300°F for 3 minutes to keep it tender, and reheat the sauce separately on the stovetop for 1 minute, stirring until smooth.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 232 kcal
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 63mg
- Sodium: 220mg
- Potassium: 120mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 2g
Try More Mary Berry Recipes:
Mary Berry Fillet Steak With Peppercorn Sauce
Description
This delicious Mary Berry Fillet Steak with Peppercorn Sauce is a quick and elegant meal, perfect for special occasions or a cosy dinner. The creamy peppercorn sauce adds a rich and indulgent touch, made with simple ingredients you likely have on hand. Pair with roasted veg or crispy potatoes for a restaurant-worthy experience at home!
Ingredients
Instructions
- Prepare the steaks: Flatten the steaks with your palm to about 1.5cm (⅔in) thick and season well with salt and freshly ground black pepper.
- Cook the steaks: Heat a large frying pan over high heat until hot. Add half the butter and, as it sizzles, cook the steaks for 1½ minutes on each side for medium rare. Transfer to a plate, cover with foil, and keep warm.
- Make the sauce: Add the remaining butter and shallots to the pan. Cook over low heat for 3–4 minutes until softened. Pour in the brandy and let it bubble briefly.
- Combine the sauce ingredients: Stir in the Dijon mustard, Worcestershire sauce, and cream. Bring to the boil, season with salt, and stir in the green peppercorns. Adjust the consistency with a little water if too thick.
- Finish and serve: Stir in the parsley and any resting juices from the steaks. Pour the sauce over the steaks and serve immediately.
Notes
- Choose equal-sized steaks: Use steaks of the same thickness to ensure even cooking. Thinner cuts may overcook quickly.
- Season generously: Coat the steaks evenly with freshly ground black pepper and salt to enhance the flavor.
- Preheat the pan properly: Ensure your pan is hot before adding the steaks to achieve a perfect sear.
- Don’t skip resting: Let the steaks rest under foil after cooking to retain juices and improve tenderness.
- Adjust sauce consistency: If the sauce is too thick, add a splash of water or stock to make it smooth and pourable.
Mary Berry Fillet Steak With Peppercorn Sauce