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Beer braised steak with mushroom sauce


  • Soak the shiitakes in warm water for about 20 mins. Then drain, discard the stalks and slice the caps.  Set aside.
  • Place ½ tbsp mustard with the sugar, ginger, thyme, paprika, a pinch of salt and 4 tbsp oil in a bowl. Mix well and then smear over the beef until well coated.
  • Heat 2 tbsp oil in a large heavy-bottomed pan and quickly sear meat on both sides. Remove and set aside.
  • Then heat the butter with a little fresh oil in the pan and cook the mushrooms for about 5 mins until tender. Add the beer, stock, Worcestershire and 1 tbsp chopped parsley. Mix well and boil until the sauce has cooked down by about one-quarter. Taste for seasoning, add 1 heaped tspn mustard and stir.
  • Return the steaks to the pan in one layer with any juices. Then turn the heat right down, cover and gently simmer for about 8-10 mins, turning every now and again and adding more stock if needed.
  • When ready, remove the steaks and allow to rest for a few minutes, before slicing.
  • To serve, spoon a dollop of hot mash on individual plates and top with the sliced beef, plenty of the sauce and a sprinkling of parsley.


  • 6-8 shiitake mushrooms
  • English mustard
  • ½ tbsp brown sugar
  • ½ tspn ground ginger
  • ½ tspn dried thyme
  • ½ tspn sweet paprika
  • sea salt flakes
  • olive oil
  • ¾ kg piece of porterhouse, trimmed of all fat & sinew and cut into thick slices
  • a good dollop of butter (optional)
  • 6-8 large flat mushrooms, stalks removed, peeled & sliced
  • ½ cup beer
  • ½ cup chicken stock
  • 2 tspn Worcestershire sauce
  • 2 tbsp chopped fresh parsley
  • mashed potato

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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