Back to Recipe Menu

Basque fillet steak


  • Heat a layer of oil in a large pan and seal the steak, seasoning after turning. Remove and set aside.
  • Drain a little oil from the pan and then gently saute the onion and garlic. Add the capsicum and mushrooms, and cook until softish. Then add the tomatoes, stock, seasonings and parsley. Mix well and cook down until fragrant and thickish.
  • Turn the heat down, return beef to the pan with any juices and cook to the desired degree, turning every now and again.


  • olive oil
  • 500 gm centre cut fillet steak, trimmed of all fat & sinew & thickly sliced
  • freshly ground salt & pepper
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 medium green capsicum, cored, seeded & sliced
  • 1 medium yellow capsicum, cored, seeded & sliced
  • 6-8 button mushrooms, sliced
  • 1 can diced tomatoes, drained a little
  • ½ cup beef stock
  • 2 tbsp freshly chopped parsley

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm