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
Scale
- 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
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.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 720
- Sugar: 2g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 58g
- Cholesterol: 150mg