Jul 14 2026
Restaurants›Red Dog Saloon Hoxton Square›Devastator Recipe

Devastator Recipe

Inspired by Red Dog Saloon Hoxton Square
Time1h 30m
Serves4

Make Devastator Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

Sauce

Sides and Finish

Method

Beef and Marinade

  1. 1

    Marinate the beef

    In a bowl combine soy sauce (1/4 cup), dark beer (1/4 cup), Worcestershire (1 tbsp), brown sugar, minced garlic and black pepper. Stir until sugar dissolves. Add beef cubes and toss to coat. Cover and refrigerate for at least 1 hour or up to 4 hours to tenderize and flavor.

  2. 2

    Sear the beef

    Remove beef from marinade and pat dry with paper towels (reserve marinade). Heat a large heavy skillet or Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When shimmering, working in a single layer, sear beef cubes 2–3 minutes per side until browned but not fully cooked through. Transfer seared beef to a plate and reserve.

Sauce

  1. 3

    Sauté aromatics

    Reduce heat to medium and add 2 tbsp butter to the same skillet. Add chopped onion and cook 4–5 minutes until softened and beginning to brown. Add sliced mushrooms and minced jalapeño; cook another 3–4 minutes until mushrooms release moisture and edges brown.

  2. 4

    Build flavor

    Stir in tomato paste, smoked paprika and minced chipotle and cook 1 minute to bloom the spices. Pour in reserved marinade and scrape browned bits from the pan with a wooden spoon.

  3. 5

    Simmer the sauce with beef

    Add beef stock and return seared beef with any accumulated juices to the skillet. Bring to a simmer, reduce heat to low, cover and simmer gently 25–30 minutes until beef is fork-tender. Check occasionally and skim any excess fat.

  4. 6

    Finish the sauce

    Uncover and increase heat to medium-high to reduce sauce slightly for 3–5 minutes. Stir in heavy cream, Dijon mustard and 1 tsp soy sauce. Taste and adjust seasoning with coarse salt and pepper. If sauce needs thickening, mix cornstarch and water to form a slurry and stir into simmering sauce 1 teaspoon at a time until desired thickness is reached (use up to the full slurry). Remove from heat.

Sides and Finish

  1. 7

    Cook potatoes

    Place cubed potatoes in a pot and cover with cold water and 1/2 tsp fine sea salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender. Drain well.

  2. 8

    Mash potatoes

    Return drained potatoes to the warm pot. Add 1 tbsp butter, 1/2 cup milk and 1 tsp fine sea salt. Mash to a rustic, slightly lumpy texture (or smooth if preferred). Stir in chopped chives and season with coarse salt and freshly ground pepper to taste. Keep warm.

  3. 9

    Assemble and serve

    Spoon a generous portion of mashed potatoes onto each plate. Ladle the beef and smoky-spicy sauce over the potatoes, making sure to include mushrooms and jalapeño. Garnish with extra chives if desired. Serve immediately.

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