Description
Enjoy the mouthwatering Pink Roasted Steak with Mushroom Sauce, bursting with flavor from the rich sauce and expertly cooked steak. This dish is a simple yet elegant choice for any meal, perfect for a satisfying dinner or special 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 the finely chopped onion and mushrooms, frying for 3–5 minutes until soft.
- Stir in green peppercorns and then pour in the brandy, bringing it to a boil.
- Flambé the mixture, then add rosemary, beef stock, and cream.
- Bring the sauce to a boil and cook until it has reduced by a third, about 3–5 minutes; remove rosemary and season to taste.
- Heat a frying pan until smoking hot, drizzle olive oil and lemon juice over the steak.
- Season the steaks and fry in the hot pan, starting with the fat side for 2 minutes.
- Cook for 5–6 minutes per side for medium rare or to desired doneness.
- Allow the steak to rest for 2 minutes before serving with sauce and desired vegetables.
Notes
Ensure the saucepan is hot before adding the mushrooms for best results.
Resting the steak helps retain its juices, making it more flavorful.
Pair with seasonal vegetables to enhance the meal’s presentation.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg