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Devilled beef with sauce Charcutiere and Roast beef salad with Dijon mustard & sour cream dressing


  • Heat a little oil in a heavy-bottomed pan and gently sauté half of  the red onion with the gherkins, capers, half the mushrooms and 2 crushed garlic cloves until tender. 
  • Add about ½ cup stock with the parsley, a good dollop of mustard, the cream, Tabasco and seasonings. Mix well and cook until thick and fragrant, adding more stock as needed. 
  • Then turn the heat down, add sliced beef and simmer to heat through. 
  • Serve the beef with plenty of sauce spooned over the top and a sprinkling of parsley. 
  • To make the mustard vinaigrette, combine 2 tbsp mustard with the remaining garlic, seasonings, ¼ cup oil and the vinegar in a large bowl until well combined. Set aside. 
  • Add the remaining red onion and mushrooms with the chives. Mix well and then add matchsticks of the leftover beef and the sour cream. Stir well and set aside for a few minutes. 
  • To serve, mound the salad on a bed of shredded lettuce and garnish with the baby herbs.


  • olive oil
  • 1 red onion, very finely sliced
  • 1 heaped tbsp chopped gherkins
  • 1 heaped tbsp chopped, rinsed capers
  • 12 button mushrooms, finely sliced
  • 3 garlic cloves, crushed
  • 1 cup chicken stock
  • 2 tbsp chopped fresh parsley
  • Dijon mustard
  • a slurp of cream
  • Tabasco to taste
  • sea salt & freshly ground pepper
  • thick slices of rareish beef
  • a splash of white wine vinegar
  • 2 tbsp chopped fresh chives
  • 1 heaped tbsp sour cream
  • ¼ iceberg lettuce, shredded
  • a handful of baby herb leaves

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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