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Steak with Devilled mushroom sauce


  • Cook the potatoes in plenty of boiling water until just tender. Drain well and set aside.
  • While the potatoes are cooking, heat a thin layer of oil in a large non-stick pan and sear the steaks on both sides. Remove and pour off most of the oil from the pan.
  • Then add the onion and mushrooms to the pan and gently saute until softish. Add the cream, 1 cup stock, Tabasco, Worcestershire, mustard and 1 heaped tbsp parsley. Mix well and cook down until thickish, stirring now and again and adding more stock as needed. Taste for seasoning.
  • Return the steaks to the pan in one layer and gently cook to the desired degree.
  • Cut the potatoes in half and saute until golden brown in a thin layer of hot oil in another pan. Then drain well on kitchen paper towels.
  • Serve the steaks on individual plates with plenty of the sauce spooned over the top and the potatoes on the side sprinkled with a little parsley.


  • 8 chats (baby potatoes)
  • olive oil
  • 4 x 180 gm fillet steaks, well trimmed
  • 1 onion, chopped
  • 8 button mushrooms, sliced
  • 2 heaped tbsp cream
  • 1-2 cups chicken stock
  • a few splashes of Tabasco
  • a few splashes of Worcestershire sauce
  • 1 heaped tspn English mustard
  • freshly chopped parsley
  • rock salt
  • freshly ground pepper

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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    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