Back to Recipe Menu

The finest steak with roasted mushrooms & anchovy butter


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the mushrooms in 1-2 large baking trays, skin side down. Spray with oil, season and cook in the oven for about 15 mins until they collapse a bit, sprinkling with a little lemon juice when almost ready.
  • Spray the steaks with oil, season well and cook on a preheated ridged grill (or BBQ) to the desired degree. Then remove and set aside to rest for 3-4 mins, before slicing.
  • To make the Anchovy Butter, blend the butter with the anchovies and garlic until well combined. Then mix in the juice of ¼ lemon and taste for seasoning.
  • Cut the mushrooms in half and arrange down the centre of a large platter (that can go in the oven). Top with the sliced steak, then knobs of the butter and briefly cook in the oven to just melt the butter. Serve with parsley sprinkled on top.


  • 8-12 large flat mushrooms, peeled & stalks discarded
  • olive oil spray
  • sea salt & freshly ground pepper
  • 1 lemon
  • 4 x 180 gm porterhouse or rump steaks, well trimmed
  • 125 gm soft unsalted butter
  • up to 50 gm anchovy fillets, smashed & chopped
  • 1 plump garlic clove, crushed
  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm