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Steak with mustard butter & garlic mushrooms


  • Combine 2 heaped tbsp butter with 1 crushed garlic clove, the juice of ½ lemon, 1 tbsp chopped parsley and the mustard. Set aside.
  • Heat quite a bit of oil in a heavy-bottomed pan, add the mushrooms and cook until they sizzle and begin to caramelise. (DON'T STIR.)
  • Then add the remaining garlic, parsley and butter with seasonings, a good squeeze of lemon juice and the wine. Stir and cook until the liquid reduces to a glaze. Taste for seasoning.
  • Spray the steaks with oil and cook on a preheated ridged grill (or BBQ) to the desired degree, seasoning once sealed. Remove and set aside to rest for a few minutes.
  • To serve, place the steaks on individual plates, top with a good dollop of the butter and mound the mushrooms on the side.


  • 3 heaped tbsp butter, softened
  • 3-4 garlic cloves, crushed
  • 1 lemon
  • 2 tbsp chopped fresh parsley
  • 1 heaped tspn mustard
  • olive oil
  • 18 large button mushrooms, halved or quartered
  • sea salt & freshly ground pepper
  • ½ cup dry white wine
  • 4 x 180 gm steaks
  • olive oil spray

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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