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
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.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 762
- Sugar: 1g
- Sodium: 600mg
- Fat: 56g
- Saturated Fat: 27g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 62g
- Cholesterol: 180mg