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Steak a la Diable


  • Heat a thin layer of oil with the butter in a heavy-bottomed pan. Then sear the steaks all over, seasoning once sealed. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until softish, stirring and scraping the bottom of the pan with a wooden spoon as you do so. 
  • Then add the mustard with Tabasco to taste and the Worcestershire. Mix well to combine. 
  • Add ½-1 cup stock with the cream, seasonings and parsley. Stir and cook down until reasonably thick, adding more stock if needed. Taste the sauce for seasoning and return the steaks to the pan.
  • Turn the heat down and cook the steaks to the desired degree. 
  • At the same time, blanch the broccoli in plenty of lightly salted, rapidly boiling water until crisp-tender. Drain well. 
  • Place a steak on individual plates, top with the sauce and serve with the broccoli on the side.


  • olive oil
  • 1 knob butter
  • 4 rump steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • ½ medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tspn hot mustard
  • Tabasco
  • a good splash of Worcestershire sauce
  • 1 cup chicken stock
  • ½ cup thickened cream
  • 2 tbsp chopped fresh parsley
  • 2 heaped cups broccoli florets

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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