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.

Nutrition

Serving Size: 1 steak with sauce
Calories: 600
Sugar: 2g
Sodium: 800mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 40g
Cholesterol: 150mg