Mary Berry Peppercorn Sauce Recipe
Mary Berry's Peppercorn Sauce, as featured on BBC2's Mary Berry Everyday, is a luxurious addition to any meal, especially when served over pan-fried steaks. This rich and creamy sauce combines the sharpness of crushed black peppercorns with the smoothness of double cream, rounded off with the depth of brandy and beef stock. It's perfect for a cozy dinner or impressing guests at a dinner party, offering a touch of elegance to a simple steak dish.
Ingredients for Mary Berry's Peppercorn Sauce
- Steaks: 4 x 150g centre-cut fillet steaks
- Butter: 50g for the steaks, 25g for the sauce
- Beef Stock: 100ml for the sauce
- Garlic: ½ clove, crushed
- Brandy: 2 tbsp
- Worcestershire Sauce: 1 tbsp
- Dijon Mustard: 1 tbsp
- Pouring Double Cream: 150ml
- Crushed Black Peppercorns: ½ tsp
- Parsley: 2 tbsp chopped, plus extra for garnish
- Salt and Freshly Ground Black Pepper: To taste
Preparation Instructions
- Prepare the Steaks: Flatten the steaks to about 5mm thickness, season with butter, salt, and pepper, and pan-fry for 2 minutes on each side. Then, rest them covered.
- Make the Sauce: In the same pan, add beef stock, reducing it by half, then incorporate garlic, brandy, Worcestershire sauce, mustard, cream, and crushed black peppercorns. Season with salt, boil for a couple of minutes, stir in parsley, and remove from heat.
- Serve: Spoon the sauce over the rested steaks, garnish with parsley, and serve with sauté potatoes and a green vegetable.
Storage and Reheating
- Refrigeration: Steaks can be prepared ahead, cooled, and kept in the fridge for up to 12 hours. The sauce can also be made a day ahead and reheated gently.
- Freezing: Although not specified, sauces like this can generally be frozen and thawed in the fridge before reheating on the stove.
Nutritional Information
The peppercorn sauce is rich in flavor and calories, mainly from fat and protein, providing a substantial addition to the meal.
FAQ about Mary Berry's Peppercorn Sauce
- Can I use different types of peppercorns? Yes, the sauce can be adapted with various peppercorns to suit your taste.
- How can I make the sauce lighter? Substitute double cream with half-and-half or a cooking cream for a less rich version.
- Is it necessary to use brandy? While brandy adds depth, you can omit it or substitute it with a splash of stock or water for a non-alcoholic version.
Original recipe by Mary Berry from Mary Berry Everyday.