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Steak with sauce Robert


  • Heat a little oil in a heavy-bottomed pan and seal the steaks on both sides. Then remove, season generously and set aside.
  • Add the red onion, garlic and mushrooms to the pan, with a little fresh oil if needed. Briefly sauté, continually stirring.
  • Then add about ½ cup stock with the cream, tomatoes, mustard, Worcestershire and seasonings. Mix well and gently cook until the sauce is reasonably thick and fragrant, adding a little more stock if needed. Taste for seasoning.
  • Return the steaks in one layer, together with the parsley. Turn the heat down and gently cook to the desired degree, basting now and then (3-4 mins for medium-rare), checking if ready by making a small cut.
  • Serve with roast chats on the side.


  • olive oil
  • 4 x 180 gm rump, porterhouse or fillet steaks, trimmed of fat & sinew sea
  • salt & freshly ground pepper
  • ½ red onion, chopped
  • 1 large garlic clove, crushed
  • 6-8 button mushrooms, quartered
  • 1 cup beef stock
  • ½ cup cream
  • ½ can diced tomatoes
  • 1-2 heaped tspn mustard
  • a good splash of Worcestershire sauce
  • 1 heaped tbsp chopped fresh parsley
  • 16-20 chats (baby potatoes), roasted

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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