Description
Savor the mouthwatering Pink Roasted Steak with Mushroom Sauce, featuring tender Angus beef and a creamy mushroom sauce, perfect for an easy weeknight 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 and pour in brandy; bring to a boil.
- Flambé the sauce, then add rosemary, beef stock, and cream; stir well.
- Bring to a boil and cook until the sauce reduces by a third, about 3–5 minutes.
- Remove rosemary sprigs and season sauce to taste.
- In a separate frying pan, heat until smoking hot.
- Drizzle steaks with a mixture of olive oil and lemon juice; season to taste.
- Fry the steaks in the hot pan, fat side down, for 2 minutes, then for 5–6 minutes per side for medium rare or desired doneness.
- Allow steaks to rest for 2 minutes before serving with the sauce and vegetables.
Notes
Ensure the pan is hot enough before frying the steak for the best crust.
Let the steak rest to keep it juicy and tender after cooking.
Nutrition
- Serving Size: 1 steak
- Calories: 720
- Sugar: 2g
- Sodium: 680mg
- Fat: 54g
- Saturated Fat: 24g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 200mg