Mary Berry Fillet Steak With Peppercorn Sauce

I only ever make this on evenings where I want to slow down and feel a little fancy—glass of red, soft jazz in the background, maybe a linen napkin if I’m really going for it. It’s my go-to “special but not stressful” meal.

I used to think steak with peppercorn sauce meant flambéing something dangerously or owning obscure French pans. Turns out, you just need a hot frying pan, a splash of brandy (which I’ll admit I’ve replaced with whisky in a pinch), and the courage to not overcook the fillet.

This one’s all about timing—and letting the sauce speak for itself. Rich, creamy, peppery, and the kind of thing that makes a Tuesday feel like a Friday in Paris.

WHY THIS ONE WORKS SO WELL

• Fillet steak cooks fast—so it’s great when you want luxury without long prep.
• Banana shallots and brandy build a sweet and smoky base.
• Green peppercorns bring heat and texture, without blowing your head off.
• Cream finishes it into that perfect pour-over-everything consistency.
• It’s ready in under 20 minutes—and feels like something you paid £25 for.

INGREDIENTS + WHY THEY MATTER

Centre-cut fillet steaks (2 x 150g) – Super tender. Press slightly to even thickness for a consistent cook.
Butter (30g) – For searing and sauce richness. Use unsalted so you can control seasoning.
Banana shallots (2) – Sweeter and softer than onions—ideal for fast sauces.
Brandy (3 tbsp) – Adds depth. I’ve also used whisky and even sherry.
Dijon mustard (2 tsp) – For tang and to cut through the richness.
Worcestershire sauce (dash) – The hidden magic. Don’t skip it.
Double cream (100ml) – Makes the sauce indulgent without overwhelming the steak.
Green peppercorns (1 tsp, crushed) – Brings heat without harshness.
Flat-leaf parsley (1 tbsp) – For colour and fresh finish. Optional, but lovely.

MAKING IT YOURS (WITHOUT RUINING IT)

No brandy? Use whisky, port, or skip the alcohol and sub 1 tbsp balsamic vinegar.
Prefer it hotter? Add a pinch of crushed black pepper or chilli flakes.
No green peppercorns? Coarsely crushed black peppercorns will do—but go gently.
No cream? Crème fraîche works in a pinch, but you’ll need to adjust with a splash of stock.

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

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Steak overcooked	Pan was too hot, didn’t rest	Sear hot and fast—then rest under foil
Sauce split	Added cream over high heat	Let the pan cool slightly before adding cream
Sauce too thin	Didn’t simmer long enough	Let it bubble for 2–3 minutes until reduced
Bitter flavour	Burnt shallots	Cook them gently on low heat with butter

HOW TO MAKE MARY BERRY’S FILLET STEAK WITH PEPPERCORN SAUCE

Season the Steaks
Flatten steaks to 1.5cm thickness with your palm. Season generously with salt and black pepper.

Sear the Steaks
Heat a frying pan until very hot. Add half the butter. Once foaming, sear steaks for 1½ minutes per side for medium-rare. Transfer to a plate, cover with foil, and rest.

Start the Sauce
In the same pan, lower heat and melt remaining butter. Add chopped shallots. Cook for 3–4 minutes until soft and golden.

Deglaze with Brandy
Pour in the brandy and let it bubble for 30 seconds to cook off the alcohol.

Add Flavour
Stir in Dijon mustard, Worcestershire sauce, and cream. Let it simmer gently until slightly thickened—1–2 minutes.

Finish It Off
Stir in crushed green peppercorns and any resting juices from the steak. Add parsley.

Serve Immediately
Slice steak if you like, or serve whole with the sauce poured over. Perfect with roast potatoes or buttery greens.

TIPS FROM MY KITCHEN

• I always press the steak gently before cooking—it sears more evenly.
• Don’t crowd the pan or it’ll steam instead of sear.
• You can pre-make the sauce base (shallots, brandy, mustard) earlier and add cream last minute.
• I heat plates in a warm oven—it keeps everything hot until serving.

STORAGE + SERVING

Fridge: Leftovers keep 2 days in a sealed container.
Freezer: You can freeze the sauce alone, but steak’s best fresh.
Reheat: Gently warm sauce in a pan. Reheat steak in foil in a low oven.
Serve with: Roast potatoes, steamed green beans, or crispy fries and a green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different cut of steak?
A: Yes—sirloin or rump works too, just adjust cooking time depending on thickness.

Q: Is the alcohol necessary?
A: Brandy adds depth, but you can leave it out or swap for stock + vinegar.

Q: Can I make the sauce ahead?
A: Yes—just leave out the cream until you reheat and serve.

Q: What if I like my steak medium or well done?
A: Cook it a minute or two longer on each side. Just don’t skip the resting.

Q: Is this dish suitable for a dinner party?
A: Absolutely. It’s quick to cook and feels restaurant-level—but stress-free.

Try More Recipes:

• Mary Berry Rib-eye Steak With Green Peppercorn Sauce
• Mary Berry Cannelloni With Double Cheese Sauce
• Ribeye Steak With Caramelized Shallots