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T-bone steak with mushroom sauce


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the garlic, capsicum and onion until reasonably tender, regularly stirring.
  • Move the vegies to the side and add a little fresh oil to the pan. Put the mushrooms in one layer on the oil and cook until they are a little coloured – DON’T TOSS! Then toss the mushrooms and combine them with the vegies.
  • Add the stock, tomatoes, parsley, salt and pepper. Stir and gently cook until the sauce is thick and fragrant. Taste for seasoning.
  • Season and spray the steaks with oil. Then cook on a preheated ridged grill (or BBQ) to the desired degree.
  • To serve, mound a generous amount of the sauce on large plates and top with a steak. Or, if you prefer, you can serve the steak with the sauce in a small bowl on the side.


  • olive oil
  • 3 small garlic cloves, crushed
  • 1 red capsicum, cored, seeded & diced
  • 1 large onion, chopped
  • 12-15 button mushrooms, quartered
  • ½-1 cup chicken stock
  • ½ can diced tomatoes
  • 1 heaped tspn coarsely chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • 4 T-bone steaks
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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