Rib-eye steaks with mussel gravy recipe

Adam Liaw
Surf 'n' turf: Steak with mussel gravy.
Surf 'n' turf: Steak with mussel gravy. Photo: William Meppem

The good ol' surf 'n' turf may have fallen out of favour but I think it's just that we're not doing it right. Rather than adding a couple of prawns to your steak, try some mussels. They have a great meaty texture and give a delicious flavour to this gravy.


4 x 300g sirloin steaks

1 tbsp olive oil

salt and pepper, to season

50g butter

½ onion, finely chopped

500g large mussels

2 tsp plain flour

1 cup beef stock

1 tbsp vermouth or brandy

¼ cup pouring cream

2 tbsp finely shredded parsley

leafy green salad, to serve


1. Rub the steaks with olive oil and season well with salt and pepper. Heat a large, heavy frying pan over medium-high heat and fry the steaks, in batches if necessary, until cooked to your liking. Rest on a warm plate in a warm oven. Return the dirty pan to medium heat and add the butter and onion.

2. As the butter melts, scrape up any fond (as the French call residue) from the bottom of the pan, then add the mussels. Cover the pan and cook the mussels for 2-3 minutes, moving them to a bowl as they open. Add the flour to the pan and stir to create a paste.

3. Add the stock, vermouth, any resting juices from the steak and any additional juices from the mussels. Bring to a simmer for a few minutes until a thick gravy forms. Stir through the pouring cream and season to taste with salt and pepper.

4. Remove the mussels from their shells and stir them through the warm gravy. Pour the gravy and mussels on top of the steaks and scatter with finely shredded parsley. Serve immediately with a green salad.