Pink roasted steak with mushroom-and-pepper sauce is a dish that delights the senses. The wonderful combination of rich, pink steak paired with a velvety mushroom sauce and a hint of peppercorns creates an experience that’s both indulgent and comforting. Each bite of tender beef infused with the warmth of rosemary and the subtle crunch of peppercorns is simply irresistible. This recipe works beautifully for special occasions or a cozy night in, providing the kind of meal that feels gourmet without being complex.

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
Pink Roasted Steak with Mushroom Sauce

I first discovered this dish while experimenting with ingredients I had at home, and it quickly became a family favorite. The vibrant colors of the steak and sauce look stunning on any plate, making it almost too pretty to eat! With its sumptuous flavors and elegant presentation, this Pink Roasted Steak with Mushroom Sauce is not only a crowd-pleaser but also an excellent choice for impressing dinner guests. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 55 minutes of cook time, you’ll have this beautiful steak and sauce ready without much fuss.
Irresistible Flavor: The harmony of beefy goodness with creamy mushroom sauce creates layers of flavor that you won’t be able to resist.
Eye-Catching Appeal: The stunning pink color of the steak, complemented by the rich sauce, makes for a gorgeous plate that dazzles at dinner.
Flexible Serving: Perfect for date night, family gatherings, or even a cozy weekend dinner—this dish fits any occasion.
Diet-Friendly Options: It can be easily modified to fit gluten-free diets, making it a versatile choice for all.

Ingredients You’ll Need

Olive oil, for frying: Essential for sautéing and gives a lovely flavor base. You could also use avocado oil for a different twist.
2 tablespoons butter: Adds richness and depth to the sauce. Unsalted butter is best, but you can substitute with ghee if you prefer.
1 onion, very finely chopped: This will provide a sweet, aromatic foundation. Yellow or sweet onions are ideal, though shallots work well too.
200 grams portabellini mushrooms, sliced: Their meaty texture enhances the sauce. If unavailable, cremini or button mushrooms can substitute nicely.
1 teaspoon green peppercorns: These add a piquant kick; however, you can leave them out if you prefer less heat.
½ cup brandy: Used to deglaze and enhance flavor; you can use white wine as a substitute if desired.
2 sprigs rosemary: Fresh rosemary imparts a lovely aromatic quality. Dried will work in a pinch; just reduce the amount.
½ cup beef stock: Provides a robust flavor for your sauce. Homemade is best, but low-sodium store-bought is a good alternative.
1 cup cream: Heavy cream is recommended for its richness; half-and-half can be used for a lighter version.
Salt and freshly ground black pepper: Essential for seasoning, use quality Himalayan salt for the best flavor.
4 teaspoons olive oil: Drizzle over the steak for added flavor when cooking, but feel free to use your preferred cooking oil.
2 lemons, juiced: The acidity brightens the dish and balances the richness; however, lime juice can be an alternative.
600 grams mature thick-cut Angus beef sirloin steak: Look for a well-marbled cut for optimal tenderness and flavor; ribeye could be an excellent alternative.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the Oil and Butter: In a medium saucepan, combine 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted, add 1 finely chopped onion and 200 grams of sliced portabellini mushrooms. Sauté them for about 3-5 minutes, until the mushrooms become soft and the onion turns translucent.

Add Peppercorns and Brand: Stir in 1 teaspoon of green peppercorns, allowing their flavor to infuse. Then, pour in ½ cup of brandy and bring the mixture to a boil. Be cautious here—you can flambé it by carefully igniting the alcohol, which adds incredible depth to the sauce.

Incorporate Remaining Ingredients: After the brandy flame subsides, add in 2 sprigs of rosemary, ½ cup of beef stock, and 1 cup of cream. Stir to combine those sumptuous flavors, and let it return to a boil. Allow the sauce to simmer until it reduces by about a third—approximately 3-5 minutes. Afterward, remove the rosemary sprigs and season the sauce with salt and freshly ground black pepper to taste.

Prepare the Steak: As the sauce simmers, preheat a frying pan until it’s smoking hot. Drizzle 4 teaspoons of olive oil and the juice of 2 lemons over the 600 grams of Angus beef sirloin steak. Season the steak generously with salt and pepper for flavor.

Cook the Steak: Place the steak in the hot pan, starting with the fat side down. Sear for about 2 minutes to develop a lovely crust, then flip and cook for 5-6 minutes on each side for medium-rare (or adjust to your preferred doneness).

Rest and Serve: Once cooked to your liking, remove the steak from the pan and let it rest for 2 minutes. This allows the juices to redistribute, ensuring every slice is juicy. Slice the steak against the grain and serve it alongside the luscious mushroom sauce, pairing it with your favorite vegetables.

Storing & Reheating

To store leftovers, let the steak and sauce cool completely and transfer them into an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze the sauce in a separate airtight container for up to 3 months. When reheating, warm the sauce over low heat on the stovetop, stirring occasionally, and reheat the steak gently in a hot pan for a few minutes until warmed through. Keep in mind that reheating may alter the texture slightly, so consider adding a splash of cream to freshen up the sauce.

Chef’s Helpful Tips

Avoid overcooking the steak; a meat thermometer can help—aim for 130°F for medium-rare.
Let the steak rest adequately before slicing; this step is crucial for juicy results.
Want extra flavor? Consider marinating the steak for a few hours before cooking to enhance its tenderness and taste.
Always season generously; this can make a significant difference in the overall flavor.
If time allows, you can prepare the sauce ahead and warm it up just before serving for even easier meal prep.

Each step of this Pink Roasted Steak with Mushroom Sauce takes your taste buds on a delightful journey, from the sizzling of the steak to the comforting aroma of the sauce bubbling on the stove. The simplicity of the ingredients combines to create something truly marvelous for you to relish.

Recipe FAQs

Can I make this dish without alcohol?

Certainly! If you prefer not to use alcohol, you can substitute the brandy with an equal amount of low-sodium beef broth or use a combination of Worcestershire sauce and vinegar to mimic the flavor boost.

How do I know when my steak is perfectly cooked?

A meat thermometer is the best way to ensure your steak reaches the desired doneness. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. If you don’t have one, a gentle press of the steak with your finger can help; the firmer it feels, the more cooked it is.

What vegetables pair well with this dish?

This dish is versatile and pairs well with steamed asparagus, roasted Brussels sprouts, or a simple side salad of arugula dressed with lemon vinaigrette. These accompany the richness of the steak and sauce beautifully.

Can I make the sauce ahead of time?

Absolutely! The mushroom sauce can be prepared ahead of time and stored in the refrigerator for up to three days. Just reheat it gently on the stovetop when you’re ready to serve, and enjoy the delicious results.

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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: American

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Description

This Pink Roasted Steak with Mushroom Sauce is a must-try for steak lovers! With tender Angus beef, cooked to perfection, and topped with a creamy mushroom sauce, it’s designed for a quick yet impressive dinner, perfect for any occasion.

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

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Instructions

Heat olive oil and butter in a medium saucepan over high heat.
Add finely chopped onion and sliced mushrooms, frying for 3–5 minutes until soft.
Incorporate green peppercorns, then pour in brandy and bring to a boil.
Flambé the sauce, add rosemary, beef stock, and cream, stirring well. Cook until reduced by a third, about 3–5 minutes, then remove rosemary and season to taste.
Heat a frying pan until very hot, drizzle steaks with olive oil and lemon juice, and season.
Fry steaks fat side down for 2 minutes, then cook for 5–6 minutes on each side for medium rare or to your preference.
Allow to rest for 2 minutes before serving with sauce and vegetables.

Notes

For added flavor, let the steak rest for a bit after cooking to retain its juices.
Pair with seasonal vegetables for a complete meal.
Feel free to adjust seasoning according to your taste.