Fillet steak with peppercorn sauce is a popular option for many, but it can be hard to cook both the steak and the sauce. Cook it for a minute too long, and you could end up with dry, chewy steak, which can be annoying, seeing as steak is pricey. Luckily, Mary Berry’s recipe couldn’t be easier to follow, and her homemade sauce recipe is delicious.
The recipe notes said: “Make a fillet steak that’s already special even more special with Mary Berry’s classic peppercorn sauce. This make-ahead sauce is a lifesaver if you want to cook a special dinner without spending all night in the kitchen.”
How to make Mary Berry’s fillet steak with peppercorn sauce
Ingredients (serves four):
Four fillet steaks
50g butter, at room temperature
Salt and freshly ground pepper
For the sauce:
100ml beef stock
Half a garlic clove, crushed
Two tablespoons of brandy
One tablespoon of Worcestershire sauce
One tablespoon of Dijon mustard
150ml double cream
Half a teaspoon of crushed black peppercorns
Two tablespoons of chopped fresh parsley
Method:
Using your hands, flatten the steaks to a thickness of around 1cm, seasoning them to taste with salt and pepper.
Heat a large drying pan or griddle pan over high heat until very hot. Spread the butter directly onto the steak and fry for two minutes on each side.
Applying the butter directly to the steak instead of the pan helps to prevent any burning, as well as adding a delicious flavour.
After two minutes, cover loosely with foil before letting it rest and keeping it warm.
For the sauce, add the stock to a saucepan, bring it to a boil and cook until its reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.
Stir together and bring to a boil again on high heat. Season with salt and cook until it reaches the consistency of pouring cream, then stir in the parsley.
Divide the steaks between four plates, pour over the sauce and serve with fries and greens.