Pink roasted steak with mushroom-and-pepper sauce is a show-stopping dish that transforms a simple dinner into a special event. With its luscious cream sauce enveloping succulent, pink steak, this dish is bound to tickle your taste buds. The combination of aromatic rosemary, earthy mushrooms, and a hint of fiery brandy creates a depth of flavor that feels both comforting and sophisticated. Perfect for a cozy night in or entertaining guests, this recipe brings the steakhouse experience right into your kitchen.

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

I remember the first time I tried my hand at making this pink roasted steak with mushroom sauce. The anticipation of sizzling meat and the intoxicating aroma that filled my kitchen made every minute in the kitchen worth it. The rich colors and textures of the dish not only pleased my palate but were a feast for the eyes too. Whether you’re celebrating a special occasion or just wanting to whip up something extraordinary, this dish is the answer to your culinary dreams. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 70 minutes, including prep, making it perfect for a weeknight dinner.
Irresistible Flavor: The creamy mushroom-and-pepper sauce elevates the juicy steak, creating layers of flavor in every bite.
Eye-Catching Appeal: The vibrant pink steak paired with a colorful sauce looks stunning on any plate, sure to impress.
Flexible Serving: Perfect for a romantic dinner, family gathering, or when you want to treat yourself.
Diet-Friendly Options: Adaptable for different dietary needs with simple ingredient swaps.

Ingredients You’ll Need

Olive oil: A high-quality extra virgin olive oil enhances the flavor and helps to sear the steak beautifully.
2 tablespoons butter: Adds richness to the sauce; you can substitute it with more olive oil if needed.
1 onion, very finely chopped: This provides a sweet base flavor; shallots can be used for a milder taste.
200 grams portabellini mushrooms, sliced: Their meaty texture is perfect for the sauce; feel free to use cremini or button mushrooms instead.
1 teaspoon green peppercorns: Adds a subtle heat to the sauce, but you can omit them if desired.
½ cup brandy: For flambé, bringing complexity to the sauce; cognac or even a deep red wine can work in a pinch.
2 sprigs rosemary: A key herb that complements the steak; thyme or parsley can serve as alternatives.
½ cup beef stock: Essential for depth; homemade or store-bought options are both fine.
1 cup cream: Creates that luxurious, velvety sauce; you can use half-and-half or a non-dairy substitute for a lighter version.
Salt and freshly ground black pepper: Essential for seasoning; freshly ground elevates the dish.
4 teaspoons olive oil: For frying the steak, adds extra flavor.
Juice from 2 lemons: Brightens the dish; lime juice can be a refreshing alternative.
600 grams mature thick-cut Angus beef sirloin steak: Juicy, flavorful, and perfect for this recipe; ribeye or filet mignon can also work well.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the base: Start by heating the olive oil and butter in a medium saucepan over high heat. The combination gives a rich flavor and helps to cook the base quickly.

Sauté the aromatics: Add the finely chopped onion and sliced portabellini mushrooms into the pan. Sauté them together for about 3–5 minutes until the mushrooms are soft and fragrant, making sure they pick up all those lovely flavors.

Add the peppercorns and flame: Toss in the green peppercorns and let them mingle with the onion and mushrooms. Pour in the brandy, stirring well to combine. Allow it to boil, and then flambé by carefully igniting the brandy to bring out a deep, robust flavor.

Incorporate the herbs and cream: Once the flames die down, add the rosemary, beef stock, and cream. Stir everything together and bring it to a gentle boil. You want the sauce to reduce by about a third, which should take around 3–5 minutes. When it thickens, remove the rosemary sprigs and season with salt and pepper to taste.

Prepare the steak: While your sauce is reducing, heat a frying pan until it’s smoking hot. Drizzle the 4 teaspoons of olive oil and juice from the 2 lemons over your Angus beef sirloin steak, seasoning generously with salt and pepper.

Sear for perfection: Place your steak in the hot pan with the fat side down. Sear it for about 2 minutes, allowing that delicious fatty edge to caramelize. Then, cook the steak for 5–6 minutes per side for a perfect medium-rare. If you prefer it more done, feel free to extend the cooking time by a minute or two.

Let it rest: Once cooked to your liking, take the steak out of the pan and allow it to rest for 2 minutes. This resting period ensures that the juices don’t all run out when you slice it.

Serve with sauce: Finally, plate your beautifully roasted steak and generously drizzle that creamy mushroom-and-pepper sauce on top. Pair it with your favorite vegetables or a crisp salad to round out this delightful meal.

Storing & Reheating

To store the steak and sauce, let them cool to room temperature before placing them in an airtight container. You can refrigerate them for up to 3 days. If you’d like to freeze the sauce, it can be done for up to 3 months; thaw it overnight in the fridge before reheating. To reheat, warm it gently on the stovetop over low heat until heated through, adding a splash of cream or stock to restore texture if needed. Keep in mind that while the flavors will still be wonderful, the texture might change slightly upon reheating.

Chef’s Helpful Tips

Avoid overcooking the steak by using a meat thermometer; aim for 130°F for medium-rare.
For a richer sauce, consider adding a touch more cream or a pat of butter just before serving.
If you don’t have brandy, a splash of white wine can work wonders in the sauce.
Don’t skip the resting step after cooking the steak; it’s crucial for juicy meat.
Feel free to experiment with different herbs; thyme or sage would add a unique twist.

Creating this pink roasted steak with mushroom sauce is not just about dinner; it’s a heartfelt experience filled with flavor and warmth. Each step adds to the magic, making your kitchen a cozy haven of delightful aromas. Embrace the process, and don’t hesitate to tweak it according to your taste!

Recipe FAQs

Can I substitute the beef sirloin for another cut of beef?

Absolutely! Great alternatives include ribeye or filet mignon, both of which will lend different textures and flavors to the dish. Just keep in mind that cooking times may vary based on the cut.

Is there a way to make this dish lighter?

Certainly! You can use half-and-half instead of cream or try a plant-based cream to reduce calories. Additionally, using less butter will help lighten the dish without sacrificing flavor.

What’s the best way to ensure perfect steak doneness?

Using a meat thermometer is the most foolproof method. For medium-rare, aim for an internal temperature of 130°F while letting it rest, and it will continue cooking slightly while resting.

Can I make the sauce ahead of time?

Yes, you can prepare the mushroom sauce ahead of time and refrigerate it. When you’re ready to serve, simply reheat and add it to your freshly cooked steak for a smooth, seamless dinner.

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Pink Roasted Steak with Mushroom Sauce

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: French

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Description

This Pink Roasted Steak with Mushroom Sauce offers an irresistible flavor with tender sirloin and a creamy, savory sauce that’s perfect for a quick, delicious dinner.

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. Fry for 3–5 minutes until mushrooms are soft.
Stir in green peppercorns, then add brandy and bring to a boil.
Flambé the sauce, then add rosemary sprigs, beef stock, and cream. Stir well and bring to a boil. Cook until the sauce reduces by a third, about 3–5 minutes. Remove rosemary sprigs and season to taste.
Heat a frying pan until very hot.
Drizzle olive oil and lemon juice over the steaks and season.
Fry the steaks on the fat side for 2 minutes, then for 5–6 minutes per side for medium rare, or to your desired doneness.
Allow the steaks to rest for 2 minutes, then serve with the sauce and vegetables of your choice.