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Onion, mustard & pepper steak


  • Heat the oil and a knob of butter in a large, heavy-bottomed pan until foaming.
  • Add the onion and cook until brown.
  • Then add a pinch of salt and the sugar. Stir well and continue cooking for about 10 mins until caramelised.
  • Pour in the stock and add 1 tbsp chopped parsley and 2 heaped tspn mustard. Mix well and cook down for about 10 mins until thick and fragrant, continually stirring and adding more stock if needed.
  • Generously pepper the steaks and cook on a lightly oiled, preheated ridged grill (or BBQ) to the desired degree. Then set aside to rest for 4-5 mins.
  • To make the lemon butter, mix together 2 heaped tbsp softened butter with the remaining parsley and mustard, and the lemon juice.
  • To serve, mound the onion mixture on individual plates and top with a steak (sliced or whole) with a dollop of the mustard butter.


  • 1 tbsp olive oil
  • butter
  • 3 medium-large onions, finely sliced
  • sea salt & freshly ground pepper
  • a good pinch of sugar
  • 1 cup beef stock
  • 2 tbsp chopped fresh parsley
  • 3 heaped tspn Dijon mustard
  • 4 x 180 gm rump, porterhouse or eye fillet steaks, trimmed of all fat & sinew
  • olive oil spray
  • juice of ½ lemon

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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