Fire To Fork feature recipe: Steak and Mushroom Sauce

Image - Grace Picot

Our latest book, a camping cookbook called Fire To Fork: Adventure Cooking is officially on sale and it’s flying off the shelves! In this blog post, author Harry Fisher shares one of the most popular of the 60 camping recipes featured in the book; a campfire cooking classic – Steak and Mushroom Sauce.

I have had more people say, “That’s the best camp meal I’ve ever had,” after eating this than anything else I’ve cooked. It’s probably because it’s definitely a ‘sometimes’ meal. It’s expensive and decadent, but an absolute winner for impressing your mates. 


  • 4-5cm thick rib-eye steaks with the bone in (1.2 – 1.5kg)
  • Extra virgin olive oil
  • Salt and pepper
  • 75g of salted butter
  • 1 brown onion, diced
  • 200g of mushrooms, sliced
  • 2 cloves of garlic, diced
  • 300ml thickened cream (works fine with UHT cream, if you’re short on fridge room)


  • Grill plate or grill basket
  • Wok or camp oven
  • Meat thermometer

I created this meal with the ‘Not Salads’ from page 46 in mind, so refer to that in the book to get them going. 

Welcome back. Dab the steaks dry with a paper towel, smear with olive oil, add coarsely cracked salt and pepper to taste. Seal them on a scorching hot grill for 45 seconds on each side (including the strip of fat).

While the steaks are sealing, put a wok or camp oven on low heat with the butter. Once they have sealed, put them in the buttery pan or camp oven for approximately 20 minutes (for medium rare), turning every five minutes. If you have one, use a meat thermometer to know when the middle of the steak is 53°C.

When the middle of your meat is cooked, take it off to rest it for five minutes, but save the butter. Add the onion and mushrooms to the butter the steak was cooking in, fry for two minutes, then add garlic and fry for another minute of cooking. Add the cream and stir the sauce every couple of minutes.

Get your steaks and throw them on the hottest part of your hotplate (lots of flame and heat is good!) to give them a final seal – 45 seconds on each side. Once the steaks are done, let them rest for another five minutes as you finish the sauce.

Once the steaks have rested, take the sauce off and serve it over the meat with the roast veggies you have been cooking in the background. 

You will probably only need half to a quarter of the sauce for the steak, so keep the other half and stir it through some pasta as a tasty leftovers meal the next day. Check out the Creamy Mushroom Pasta, another great recipe in the book.

About Harry Fisher – Fire To Fork

Harry is the son of a chef, who along with his own tireless experimentation and research has turned him into a well-rounded cook with a knack for sharing the concepts behind his methods. Find out more at or connect with him on any of the following platforms.

All images – Harry Fisher and Grace Picot/@shotbygrace

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