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
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.
Notes
Ensure the frying pan is really hot for a perfect sear on the steak.
Let the steak rest after cooking to keep it juicy and tender.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 750
- Sugar: 4g
- Sodium: 800mg
- Fat: 54g
- Saturated Fat: 26g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 150mg