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Fillet steak with beer sauce


  • Heat a thin layer of oil in a heavy-bottomed pan and cook the steaks until sealed all over. Remove, set aside and then season.
  • Add the onion, bacon, mushrooms and garlic to the pan. Mix well and cook until lightly coloured.
  • Then turn the heat down, add the flour and gently cook for about 5 mins, continually stirring.
  • Add 1½ cups lager with 1 cup stock, the tomato cooking sauce, a little salt and the sugar. Mix well and simmer for about 15-20 mins, adding more stock as needed. Taste for seasoning.
  • Then return the beef to the pan, baste well with the sauce and gently cook to the desired degree, turning every now and then (about 7-8 mins for medium-rare).
  • Remove the beef when ready and add the remaining lager to the pan. Stir and bring to the boil.
  • To serve, place the steaks on individual plates, spoon the sauce over the top and sprinkle with a little parsley.


  • olive oil
  • 4 x 180 gm fillet steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 1 large onion, finely chopped
  • 1 x 2 cm piece of bacon, cut into lardons
  • 12 button mushrooms, stalks removed
  • 2-3 garlic cloves, crushed
  • 2 tbsp plain flour
  • 2 cups lager, at room temperature
  • 2 cups beef stock
  • 2 tbsp tomato cooking sauce
  • 2 tbsp brown sugar
  • 2 tbsp chopped fresh 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.

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