Pink roasted steak with mushroom sauce is a culinary masterpiece that combines the rich flavors of perfectly seared Angus beef with a creamy mushroom-and-pepper sauce. This dish boasts a stunning pink hue, indicative of its delicate cooking process that ensures a juicy bite with every mouthful. The combination of fresh rosemary, zesty lemon juice, and the warmth of brandy dances together in this delightful creation. When I first made this steak, I knew I had stumbled upon something special – it transformed a simple weeknight dinner into an unforgettable feast.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pink Roasted Steak with Mushroom Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pink Roasted Steak with Mushroom Sauce

This recipe is not just about aesthetics; it’s also about ease. Preparing Pink Roasted Steak with Mushroom Sauce takes less than an hour from start to finish—perfect for busy evenings or impressing guests at a dinner party. With minimal ingredients and straightforward techniques, you can whip up a stunning meal that rivals those served in high-end restaurants. Give it a try; I promise you’ll love every succulent bite!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 70 minutes, this dish is perfect for a weeknight dinner.
Irresistible Flavor: The creamy mushroom sauce packed with portabellini mushrooms and peppercorns is a crowd favorite.
Eye-Catching Appeal: The stunning pink steak paired with the rich sauce makes for a visually impressive dish.
Flexible Serving: Enjoy it with sautéed veggies, mashed potatoes, or your favorite side for a complete meal.
Diet-Friendly Options: The dish can be easily adapted by using gluten-free stock and dairy alternatives.

Ingredients You’ll Need

Olive oil: For frying; this adds richness and helps achieve a nice sear on the steak. Extra virgin olive oil is recommended for added flavor.
2 tablespoons butter: Provides a luxurious texture to the sauce. For a dairy-free alternative, vegan butter can be used.
1 onion, very finely chopped: Adds a savory sweetness to the sauce. Shallots can also work for a milder flavor.
200 g (about 7 oz) portabellini mushrooms, sliced: Contributes an earthy depth. Cremini or button mushrooms are acceptable substitutes.
1 teaspoon green peppercorns: Provides a touch of heat and a pop of flavor in the sauce. If unavailable, crushed black pepper can be used.
½ cup brandy: Enhances the sauce’s richness. Feel free to replace it with sherry or a splash of balsamic vinegar for a non-alcoholic version.
2 sprigs rosemary: Lends aromatic flavor; use fresh for the best taste, but dried rosemary can work in a pinch.
½ cup beef stock: Essential for the sauce’s body; look for a quality stock or make homemade for the best flavor.
1 cup cream: Creates a velvety sauce texture. Heavy cream is ideal, but half-and-half can be used for a lighter option.
Salt and freshly ground black pepper: Essential for seasoning to taste.
4 teaspoons olive oil: For drizzling over steak; this ensures it cooks nicely in the pan.
2 lemons, juiced: Brightens the dish and complements the steak beautifully; freshly squeezed is best.
600 g (about 1.3 lbs) mature thick-cut Angus beef sirloin steak: The star of the dish, known for its tenderness and flavor. Other cuts like ribeye can also work.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the Base: Begin by heating 2 tablespoons of olive oil and butter in a medium saucepan over high heat. Add the very finely chopped onion and sliced portabellini mushrooms. Sauté for about 3–5 minutes, until the mushrooms are soft and fragrant.

Create the Sauce: Next, sprinkle in 1 teaspoon of green peppercorns and pour in ½ cup of brandy. Allow it to reach a rolling boil and let it flambé to enhance the flavor. After you’ve enjoyed the show, add the sprigs of rosemary, ½ cup of beef stock, and 1 cup of cream. Stir everything together and bring it to a simmer. Cook until the sauce has reduced by a third, typically around 3–5 minutes. Don’t forget to remove the rosemary sprigs and season your sauce with salt and freshly ground black pepper.

Cook the Steak: Now it’s time for the main event! Heat a frying pan until it’s smoking hot. Drizzle 4 teaspoons of olive oil over the 600 g Angus beef sirloin steak and squeeze in the juice of 2 lemons. Season the steak generously with salt and pepper. Place the steak in the hot pan, cooking for 2 minutes on the fat side. Then flip it and cook for 5–6 minutes per side for a lovely medium rare. Adjust timing as necessary for your preferred doneness.

Rest and Serve: Once cooked, remove the steak from the pan and allow it to rest for about 2 minutes. This step is crucial for juicy steak! Serve slices of your succulent steak with the rich mushroom sauce over the top and alongside your choice of vegetables.

Storing & Reheating

To store any leftovers, let the steak and sauce cool to room temperature and transfer them to an airtight container. They’ll last in the refrigerator for up to 3 days. If you want to freeze the sauce or cooked steak, place them in a freezer-safe container and use them within 3 months. When reheating, place the steak in a preheated oven at 350°F for about 10 minutes or until warmed through; reheating on the stovetop with a splash of cream can refresh the sauce’s texture.

Chef’s Helpful Tips

Always let your steak come to room temperature before cooking to achieve a perfect sear.
Avoid overcrowding the pan when searing the steak; this ensures even cooking and keeps the meat juicy.
If the sauce is too thick, feel free to add a splash of beef stock or water to reach the desired consistency.
A meat thermometer can help you remove the steak at just the right temperature, typically 130°F for medium rare.
Experiment with different mushrooms for unique flavors; shiitakes or even wild mushrooms can add interesting notes.

The Pink Roasted Steak with Mushroom Sauce is sure to please everyone at your dinner table. It’s a great dish if you’re looking for something that is as simple as it is elegant. The creamy, rich sauce paired with perfectly cooked steak is always a winner. Don’t shy away from trying different variations or sides to accompany this dish; each change can lead to delightful new experiences. Enjoy your cooking adventure and share the joy of this wonderful recipe with friends and family!

Recipe FAQs

What is the best way to achieve a juicy steak?

Cooking your steak on high heat for a shorter period ensures it stays juicy. Use a meat thermometer to gauge internal temperatures for perfect doneness and always let it rest before slicing.

Can I use a different cut of meat?

Absolutely! While Angus beef sirloin is recommended for its tenderness, cuts like ribeye or filet mignon can also work well with this recipe.

How do I make this recipe ahead of time?

You can prepare the mushroom sauce in advance and refrigerate it. Cook the steak fresh so that it retains its juiciness and flavor when served.

Can I make the sauce without brandy?

Yes! You can replace the brandy with sherry or a splash of balsamic vinegar for a non-alcoholic option. Even a bit of red wine can add depth to the sauce!

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Pink Roasted Steak with Mushroom Sauce

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Author: Anna
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Frying
Cuisine: Various

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Description

Savor the flavors of Pink Roasted Steak with Mushroom Sauce, a dish that’s not only delicious but also simple to prepare. This recipe features juicy Angus beef sirloin, paired with a creamy mushroom and peppercorn sauce that’s perfect for a quick dinner or a special occasion. Your taste buds will thank you!

Ingredients

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olive oil, for frying
2 t butter
1 onion, very finely chopped
200 g woolworth portabellini mushrooms, sliced
1 t green peppercorns
½ cup brandy
2 sprigs rosemary
½ cup beef stock
1 cup cream
salt and freshly ground black pepper
4 t olive oil
2 lemons, juiced
600 g woolworths mature thick-cut angus beef sirloin steak

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Instructions

Heat the olive oil and butter in a medium saucepan over high heat.
Add the finely chopped onion and sliced mushrooms; fry for 3–5 minutes until soft.
Stir in the green peppercorns, then add the brandy and bring to a boil.
Flambé the sauce, add rosemary, beef stock, and cream. Stir and cook until reduced by a third, about 3–5 minutes.
Remove rosemary sprigs and season to taste.
Heat a frying pan until smoking hot. Drizzle olive oil and lemon juice over steaks and season.
Fry steaks on the fat side for 2 minutes, then cook for 5–6 minutes on each side for medium rare, or to desired doneness.
Allow steaks to rest for 2 minutes before serving with the sauce and vegetables of your choice.

Notes

Make sure not to overcrowd the pan when frying the mushrooms for the best texture.
Resting the steak is crucial for juicy results.
This dish pairs wonderfully with roasted vegetables.