Mary Berry Peppered Roast Beef Fillet

I’ll be honest—fillet of beef always felt a bit intimidating. Expensive, lean, and easy to overdo. I used to tiptoe around it like it was some fragile showstopper I’d probably mess up. But then I tried this peppered fillet method, and it completely changed the game.

What surprised me most was how forgiving it actually is. The mustard gives the crust a bit of tang, the crushed peppercorns bring the heat without overpowering, and a proper sear locks in everything before it even hits the oven. Plus, the red wine gravy? It’s the kind you want to mop up with bread when no one’s looking.

This is the kind of dish you bring out when you want to impress—but you don’t want to stress.

WHAT MAKES THIS RECIPE SPECIAL

This version stands out because it keeps things bold but manageable. No marinades, no fussy steps—just solid flavour-building from a few clever techniques:

• The sear gives you that deep, savoury base without drying out the fillet.
• Mustard + peppercorn crust locks in moisture while adding bite. It’s a simple rub, but makes a huge difference.
• Redcurrant and wine gravy balances the richness of the beef with acidity and a touch of sweetness. I didn’t think I’d like the jelly—turns out it’s the secret weapon.

INGREDIENTS + WHY THEY MATTER

• Centre-cut beef fillet – Even shape = even cook. Ends are great for stir-fries, but for this, get the thick middle piece.
• Dijon mustard – Helps the pepper stick and adds tang. I’ve tried English mustard, but it overpowered.
• Crushed black peppercorns – Not ground pepper. You want coarse bits for texture and flavour. I once used a grinder—big mistake, ended up with too much heat and no crunch.
• Red wine – Go for dry, not sweet. Cabernet or Merlot work well.
• Redcurrant jelly – Sounds odd, but it smooths out the sauce and adds a glossy finish.
• Beef stock – Adds depth to the gravy. I used a reduced-salt cube version once and still got great flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No redcurrant jelly? A teaspoon of cranberry sauce or even a dab of balsamic vinegar and honey works in a pinch.
• Don’t eat beef rare? Roast for 35 minutes for medium—but honestly, it’s best around 30 minutes for pink and juicy.
• Gluten-free? Swap plain flour for cornflour in the gravy. No need to change anything else.
• Want it spicier? Add a pinch of cayenne to the pepper crust. Just a pinch.

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

What Went Wrong	Why It Happens	How to Fix It
Beef was dry	Overcooked or didn’t rest properly	Roast no longer than 30 mins, rest 10 mins before slicing
Crust didn’t stick	Didn’t let mustard set a bit	Chill for 15 mins after coating before roasting
Gravy too thin	Not reduced enough	Let it simmer longer until slightly syrupy

HOW TO MAKE MARY BERRY’S PEPPERED ROAST BEEF FILLET

1. Sear the beef
   Rub beef with olive oil. Heat a large frying pan until very hot. Sear on all sides (not the ends) for about 1 minute each side until browned. Let cool completely.
2. Prepare the crust
   Preheat oven to 220°C fan. Spread Dijon mustard over the cooled beef. Roll in crushed black peppercorns until evenly coated. If making ahead, chill up to 12 hours and bring to room temp before roasting.
3. Roast the beef
   Place fillet on a rack in a roasting tin. Roast for 25 minutes (rare) or 30 minutes (medium-rare). Remove and rest on a carving board, loosely covered with foil, for 10 minutes.
4. Make the gravy
   In the roasting tin, melt butter over medium-low heat. Stir in flour, whisk constantly for 1–2 minutes. Add red wine and stock gradually, whisking until smooth. Stir in redcurrant jelly and mustard. Simmer until glossy and thickened. Taste and add salt if needed.
5. Serve
   Slice beef into thick slices. Serve warm with red wine gravy on the side or spooned over top.

TIPS FROM MY KITCHEN

• I crush peppercorns in a zip-lock bag with a rolling pin—much easier than a pestle and mortar.
• Resting the beef is non-negotiable. Skipping it once made my board look like a murder scene.
• Use a meat thermometer if you’re nervous. Pull at 48–50°C for rare, 55°C for medium-rare.
• I reduce the gravy until it just coats the back of a spoon—it thickens more as it cools.

STORAGE + SERVING

• In the fridge: Leftover beef keeps well for 2 days. Lovely served cold in sandwiches or over rocket with horseradish.
• In the freezer: Slice, then freeze in portions. Reheat gently in a pan with a splash of beef stock or wrap in foil and warm in the oven.
• To serve again: Heat slices gently—don’t microwave unless you want shoe leather.

FREQUENTLY ASKED QUESTIONS

Q: Can I cook it medium-well or well done?
A: You can, but fillet really shines when it’s pink. If you must, roast 35–38 minutes and keep the gravy ready to add moisture.

Q: Can I skip the mustard?
A: You could, but it really helps the peppercorns stick and adds flavour. You won’t taste it strongly once cooked.

Q: What wine should I use?
A: Any dry red you’d enjoy drinking. Cabernet Sauvignon or Merlot both work. Don’t bother with anything fancy—save that for the table.

Q: Can I make this ahead for a dinner party?
A: Absolutely. Sear and crust the beef earlier in the day, keep it chilled, and roast just before serving. Gravy can also be made ahead and reheated gently.

Try More Recipes:

• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Mini Beef Wellington
• Mary Berry Coq au Vin