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Roasted marinated porterhouse with mushrooms, capsicums and a mustard steak sauce


  • Whisk the beef stock with 3-4 tbsp oil, the rosemary, chilli paste, seasonings, soy, Worcestershire and the juice of ½-1 lemon until well combined in a very large bowl.
  • Then add the beef to the marinade, toss to coat well, cover and refrigerate for 1 hour, turning now and again.
  • When ready preheat oven to 220°C fan forced (240°C normal).
  • Place the beef in a heavy-bottomed oven tray, fat side down and cook in the middle of the oven to the desired degree (about 35 mins for medium-rare), basting with the marinade after about 15 mins. When ready, remove and set aside to rest for 15 mins, loosely covered with kitchen foil, before slicing.
  • After the beef has been cooking for about 15 mins, toss the mushrooms and capsicums with the juice of 1½ lemons, a slurp of oil, seasonings and the garlic in an oven tray. Then cook in the lower shelf of the oven.
  • To make the sauce, combine the mustards with ¾ cup oil, the red onion, ground pepper and parsley. Taste for seasoning and set aside to develop its flavours.
  • To serve, place the beef on a bed of the vegies on individual plates with a good spoonful of the sauce on top.


  • ¾ cup beef stock
  • extra virgin olive oil
  • 2 tbsp chopped fresh rosemary leaves
  • 1 heaped tspn chilli paste (optional)
  • sea salt & freshly ground pepper
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2-2½ lemons
  • 1 kg piece of porterhouse, trimmed of all fat & sinew
  • 500 gm Swiss brown mushrooms
  • 2 large red capsicums, cored, seeded & cut in even pieces
  • 1-2 plump garlic cloves, crushed
  • 3 heaped tbsp Dijon mustard
  • 3 heaped tbsp grain mustard
  • 1 heaped tbsp very finely chopped red onion
  • 2 tbsp roughly chopped fresh Italian (flat leaf) parsley 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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