Description
Enjoy the fantastic Pink Roasted Steak with Mushroom Sauce, a dish that combines juicy beef sirloin with a savory mushroom and cream sauce. This easy-to-make recipe is perfect for a quick dinner or special occasion, guaranteeing mouthwatering flavors everyone will love.
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
- In a medium saucepan, heat olive oil and butter over high heat.
- Add the finely chopped onion and sliced mushrooms, frying for 3–5 minutes until soft.
- Stir in green peppercorns, then pour in the brandy and bring to a boil.
- Flambé the sauce, then add rosemary, beef stock, and cream, cooking until reduced by a third (about 3–5 minutes). Remove the rosemary and season the sauce.
- In a hot frying pan, drizzle olive oil and lemon juice over the steaks, seasoning to taste.
- Fry the steaks fat side down for 2 minutes, then cook for 5–6 minutes on each side for medium rare. Allow to rest for 2 minutes before serving with sauce and desired vegetables.
Notes
Make sure to choose quality beef for the best flavor and tenderness.
Allow the steak to rest before serving to retain its juices.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 1g
- Sodium: 600mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg