Classic Steak With Creamy Peppercorn Sauce | Mary Berry Everyday | Mary Berry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Flatten the steak first for even cooking.

Butter the steak rather than putting it directly in the pan.

Ensure the pan is searing hot before adding the steak.

Cook the steak for 2 minutes on one side, then butter the second side before flipping.

Cook the second side for another 2 minutes.

Once cooked, set the steak aside to rest.

Add the buttery steak juices to 100 ml of beef stock in the pan.

Turn on the heat and let the stock reduce.

Add half a grated clove of garlic, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcester sauce to the stock.

Pour in 2 tablespoons of brandy (no flambé).

Add 150 ml of pouring double cream and whisk the sauce together.

Finally, stir in half a teaspoon of crushed peppercorns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens