Fillet steak with peppercorn sauce
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.
Ingredients
- 4 x 150g/5½oz centre cut fillet steaks
- 50²µ/1¾´Ç³ú butter, at room temperature
- salt and freshly ground black pepper
For the sauce
- 100ml/3½fl oz beef stock
- ½ garlic clove, crushed
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 150ml/¼ pint double cream
- ½ tsp crushed black peppercorns
- 2 tbsp chopped fresh parsley
Method
Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
Divide the steaks between plates, pour over the sauce and serve.
Recipe Tips
The sauce can be made up to a day ahead, covered and kept in the fridge. You can just cook two fillet steaks and halve the sauce recipe for a special dinner for two.
The steaks can be cooked in advance and reheated just before serving. Once cool, cover and keep in the fridge for up to 12 hours. Reheat on a baking tray with a knob of butter on top in an oven at 220C/200C Fan/Gas 7 for 6 minutes.