6 servings
Prep: 30 mins,
Cooking: 6 mins
This dish is still as popular as when it was included in 1987’s Uit die Haard van Citrusdal (“from the hearth of Citrusdal”).
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Ingredients (15)
60 g | butter |
30 ml | fresh parsley — chopped |
lemon juice | |
Worcestershire sauce | |
15 g | butter — room temperature |
1 | onion — small, chopped |
12 | button mushrooms — finely chopped |
1 | Stale White Bread Slice — crusts removed and crumbled |
salt and freshly ground black pepper | |
6 | steaks — ±200g each, fillet, sirloin, rump or ribeye |
1 | smoked oysters or mussels in oil, drained — can, divided into 6 portions |
125 g | blue cheese — divided into 6 portions |
1 | bacon — streaky |
oil — for rubbing | |
chips — to serve |
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