Pink roasted steak with mushroom-and-pepper sauce is an elegant and satisfying dish that stands out for its vibrant color and rich flavor. The juicy pink center of the steak perfectly complements the creamy, savory mushroom sauce, making it an instant hit at any dinner table. Imagine the aroma filling your kitchen as the steak cooks to perfection, inviting everyone to gather around for a meal that feels both special and comforting all at once.

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 first encountered this fantastic recipe during a family gathering, where it stole the spotlight among a feast of classic dishes. The luscious mushroom-and-pepper sauce elevated the steak to new heights, transforming a simple main course into something truly memorable. If you’re looking for a dish that’s not only easy to prepare but also impressive enough to serve guests, look no further than this delightful pink roasted steak with mushroom sauce.

Why You’ll Love This Recipe

Simple & Quick: Ready in just under 1 hour, this dish is perfect for both busy weeknights and elegant weekend dinners.
Irresistible Flavor: The savory mushrooms, creamy sauce, and tender steak create a mouthwatering combination that is hard to resist.
Eye-Catching Appeal: The beautiful pink color of the steak, paired with the rich brown sauce, makes for a stunning presentation.
Flexible Serving: This dish works wonderfully for family meals, intimate dinners, or even special occasions.
Diet-Friendly Options: Feel free to swap the cream for a dairy-free alternative if you’re looking for a lighter option.

Ingredients You’ll Need

Olive oil, for frying: Use your favorite extra virgin olive oil for a flavor boost. Feel free to substitute with avocado oil for a lighter touch.
2 tablespoons butter: This adds richness to the sauce; unsalted butter is recommended for better control over seasoning.
1 onion, very finely chopped: A yellow or white onion brings sweetness to the sauce. If you’re sensitive to onions, shallots are a lovely alternative.
200 grams portabellini mushrooms, sliced: These mushrooms have a deep, earthy flavor. You can substitute with cremini or button mushrooms if you prefer.
1 teaspoon green peppercorns: These add a delightful pop of flavor and a hint of heat. If unavailable, crushed black pepper can work in a pinch.
½ cup brandy: Adds depth to the sauce; a dry white wine could also be used for a different flavor profile.
2 sprigs rosemary: Fresh rosemary enhances the aroma; dried rosemary can be substituted, but use less (about 1 teaspoon).
½ cup beef stock: Homemade beef stock is ideal, but store-bought works as well. For a lighter dish, vegetable stock can be used.
1 cup cream: Heavy cream will give the sauce a luxurious texture. A non-dairy cream might work for a dairy-free version.
Salt and freshly ground black pepper: To taste, as they enhance all the other flavors beautifully.
4 teaspoons olive oil: For seasoning the steak; using a high-quality oil can elevate the dish.
2 lemons, juiced: The acidity of lemon juice brightens the flavors; fresh lemon is best for the utmost freshness.
600 grams mature thick-cut Angus beef sirloin steak: Look for a steak marbled with fat for optimal tenderness and flavor.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the pan: In a medium saucepan, combine 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until melted.

Cook the aromatics: Add the finely chopped onion and sliced mushrooms to the pan. Sauté for about 3–5 minutes, stirring occasionally, until the mushrooms soften and become fragrant.

Add the peppercorns: Stir in 1 teaspoon of green peppercorns. Carefully pour in ½ cup brandy and bring to a boil for a few minutes; flambé if desired to ignite and cook off the alcohol, which will enhance the flavor.

Mix the sauce ingredients: Once the alcohol has evaporated, add 2 sprigs of rosemary, ½ cup beef stock, and 1 cup cream. Stir everything together and let the sauce bubble gently for about 3–5 minutes until it reduces by one-third. Remove the rosemary sprigs and season the sauce with salt and freshly ground black pepper to taste.

Prepare the steak: Heat a frying pan over high heat until smoking hot. Drizzle the remaining 4 teaspoons of olive oil and 2 tablespoons of lemon juice over the 600 grams of sirloin steak, seasoning it generously with salt and pepper.

Cook the steak: Place the steak in the hot pan, starting with the fat side down. Sear for 2 minutes to render the fat. Then, cook it for 5–6 minutes on each side for medium-rare or until you reach your desired doneness.

Rest and serve: Allow the steak to rest for 2 minutes before slicing. Serve it drizzled with the savory mushroom sauce and your choice of seasonal vegetables. Enjoy the savory delight!

Storing & Reheating

To store leftovers, let the steak and sauce cool completely before placing them in an airtight container. They’ll keep in the refrigerator for up to 3 days. If you wish, you can freeze the mushroom sauce for up to 3 months. To reheat, place it in a saucepan over low heat, gently warming until warm, adding a splash of cream as needed to refresh its consistency. Just know, the texture and some flavors may change with freezing, so it’s best enjoyed fresh.

Chef’s Helpful Tips

For a perfectly tender steak, let it sit at room temperature for about 30 minutes before cooking.
Avoid overcrowding the pan; if making multiple steaks, work in batches to achieve a good sear.
Use a meat thermometer for precision: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Fresh herbs like parsley or thyme can be tossed in the sauce for extra flavor before serving.
Pre-chopping vegetables can save time — all the prepped ingredients can be combined for a smoother cooking experience.
This sauce can also be prepared ahead of time and refrigerated, just reheat before serving and adjust the consistency with a bit more cream if needed.

When you serve this pink roasted steak with mushroom sauce, you’re not just offering a meal; you’re presenting a delightful experience. The creamy sauce coats each slice, bursting with flavor while the perfectly pink steak tantalizes the taste buds. It’s a dish meant to impress while also being entirely approachable for even the newest cook.

I hope you take the time to create this flavorful masterpiece! It’s adaptable, elegant, and sure to please. So fire up your pan, gather some loved ones, and get ready for a dinner that feels indulgent yet is surprisingly simple to prepare.

Recipe FAQs

Can I use another cut of steak for this recipe?

Absolutely! While Angus beef sirloin steak is a favorite for its tenderness, you could use ribeye, filet mignon, or even flank steak. Just adjust the cooking time according to the thickness of the cut.

What’s the best way to know when my steak is done?

A meat thermometer is the most reliable tool. For medium-rare, aim for 130°F; for medium, you want around 140°F. If you don’t have one, you can check by pressing the steak. A firmer texture means it’s more cooked, while a soft touch indicates a rare steak.

Can I make the sauce ahead of time?

Yes, you can prepare the mushroom sauce ahead of time. Cool it down completely, store it in an airtight container, and refrigerate. Just reheat it gently on a stovetop, adding a little cream if necessary, before serving.

Is there a substitute for the brandy in the sauce?

If brandy isn’t available, dry white wine works well and still brings depth to the flavor. You can even use beef broth or stock if you want to skip alcohol altogether, but keep in mind it will change the sauce’s taste slightly.

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Pink Roasted Steak with Mushroom Sauce

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Author: Peter
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Frying
Cuisine: American

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Description

Enjoy a delightful Pink Roasted Steak with Mushroom Sauce, featuring juicy beef sirloin, rich cream, and aromatic mushrooms. This dish is perfect for a quick, flavorful dinner that impresses. Ideal for any occasion, it brings restaurant-quality flavors right to your table.

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

In a medium saucepan, heat olive oil and butter over high heat.
Add finely chopped onion and sliced mushrooms; fry for 3–5 minutes until mushrooms are soft.
Stir in green peppercorns, then pour in the brandy and bring to a boil; flambé the mixture.
Add rosemary, beef stock, and cream to the saucepan while stirring well.
Bring the sauce to a boil and reduce for about 3–5 minutes, remove rosemary sprigs, and season.
Heat a frying pan until hot and drizzle olive oil and lemon juice over steaks; season the meat.
Fry the steak for 2 minutes on the fat side, then cook for 5–6 minutes per side for medium rare or desired doneness.
Let the steak rest for 2 minutes before serving with sauce and preferred vegetables.

Notes

For an added depth of flavor, consider using aged beef for the steak.
Make sure to flambé the brandy safely by moving the pan away from the heat source before igniting.
Resting the steak is essential to retain its juices.