Mary Berry Peppered Roast Beef Fillet

This easy peppered roast beef fillet is guaranteed to impress with its bold flavour and perfect texture. The mustard and crushed peppercorns create a delicious crust while keeping the meat tender and juicy. Serve with a rich red wine gravy for a special meal.

Ingredients Needed

For the Beef Fillet:

• 1 centre-cut piece of beef fillet (1.25kg/2¾lb, at room temperature)
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 6 tbsp black peppercorns, coarsely crushed

For the Gravy:

• 30g (1oz) butter
• 1 tbsp plain flour
• 150ml (5fl oz) red wine
• 250ml (9fl oz) beef stock
• 2 tsp redcurrant jelly
• 1 tsp Dijon mustard
• Salt, to taste

How To Make Peppered Roast Beef Fillet

1. Sear the beef: Rub the fillet all over with olive oil. Heat a large non-stick frying pan (or roasting tin if the fillet is too large) until very hot. Sear the beef on all sides, except the ends, for about 1 minute per side until browned. Remove from the pan and let it cool completely.
2. Prepare the crust: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Spread the mustard over the cooled beef, except the ends, then roll the mustard-coated sides in the crushed peppercorns until evenly coated. You can do this up to 12 hours in advance—just store the beef in the fridge and bring it to room temperature 1–2 hours before roasting.
3. Roast the beef: Place the fillet on a rack in a roasting tin and roast for 25 minutes for rare beef or 30 minutes for medium-rare. Transfer to a carving board and let it rest for 10 minutes before slicing.
4. Make the gravy: While the beef rests, melt the butter in the roasting tin over medium-low heat, scraping up any browned bits. Stir in the flour and cook for 1–2 minutes, whisking constantly. Slowly add the wine and beef stock, whisking until combined. Bring to a boil, then add the redcurrant jelly and Dijon mustard. Simmer for a few minutes until the jelly melts and the gravy thickens. Add salt to taste.
5. Serve: Carve the beef into thick slices and serve with the warm gravy.

Recipe Tips

• Use a centre-cut fillet: This ensures even cooking and a perfectly tender result.
• Stick to the roasting time: 25 minutes guarantees rare beef, while 30 minutes will give you medium rare.
• Sear before roasting: This locks in flavour and creates a rich, caramelised crust.
• Make the crust ahead: Coat the beef in mustard and peppercorns up to 12 hours in advance to save time.

How To Store & Reheat Leftovers

In the fridge: Store leftover beef in an airtight container for up to 2 days. Reheat slices gently in a pan over low heat or serve cold in sandwiches or salads.

In the freezer: Freeze sliced beef fillet in a freezer-safe container for up to 1 month. Defrost overnight in the fridge before reheating gently in a pan with a splash of stock.

Try More Recipes:

• Beef and Aubergine Pie Recipe
• Beef Bourguignon Pie
• Sticky Short Beef Ribs Recipe
• Thai Basil Beef Stir-fry