Mary Berry, the former Great British Bake Off judge, has shared a simple yet effective trick to ensure fillet steak is tender every time. Her recipe for fillet steak with peppercorn sauce involves spreading butter directly onto the steak before cooking, rather than adding it to the pan. This method prevents burning and infuses the meat with extra flavour.
According to Berry, the key is to press the steaks to about 1cm thick, season with salt and pepper, then spread softened butter over them. Cook in a smoking hot frying pan or griddle for two minutes on each side. After searing, wrap the steaks loosely in foil to rest and keep warm.
For the peppercorn sauce, simmer 100ml of beef stock until reduced by half, then add half a crushed garlic clove, two tablespoons of brandy, one tablespoon each of Worcestershire sauce and Dijon mustard, 150ml of double cream, and half a teaspoon of crushed black peppercorns. Bring to a boil, season with salt, and cook until thickened to a pouring cream consistency. Stir in two tablespoons of chopped fresh parsley.
Serve the steaks drizzled with sauce, alongside chips and greens. Berry describes the make-ahead sauce as a lifesaver for special dinners, allowing home cooks to prepare a sophisticated meal without spending all night in the kitchen.
