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Rudy's special steak

Method

  • Heat a thin layer of oil in an extra large, heavy-bottomed pan and seal the seasoned steaks well on both sides. Remove and set aside.
  • Turn the heat down, add a little more oil to the pan if needed and gently sauté the mushrooms, capsicums, onion and garlic until tender, stirring now and again.
  • Then add the paprika and briefly cook to toast the spices, continually stirring.
  • Pour in 2 cups stock and add the tomatoes, capers, Worcestershire and seasonings. Mix well and gently cook until thick and fragrant, adding more stock if needed.
  • Then return the steaks to the pan, bury them in the sauce and gently cook to the desired degree.
  • To serve, place the steaks on individual plates, spoon plenty of the sauce over the top and sprinkle with parsley.

Ingredients

  • olive oil
  • 4 x 180 gm porterhouse steaks, trimmed of fat & sinew
  • sea salt & freshly ground pepper
  • 8 button mushrooms, finely sliced
  • 1 each red & green capsicum, cored, seeded & finely sliced
  • ½ onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 tbsp smoked (or plain) paprika
  • 2-3 cups beef stock
  • ½ can diced tomatoes
  • 1 heaped tbsp capers, rinsed well
  • a good splash of Worcestershire
  • 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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    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm