There’s something irresistibly satisfying about a perfectly cooked steak, especially when it’s drizzled with a rich and savory mushroom sauce. Pink Roasted Steak with Mushroom Sauce isn’t just a meal; it’s an experience. The tender sirloin, cooked to a generous medium-rare, has a luscious pink center that melts in your mouth, while the creamy mushroom-and-pepper sauce takes it to another level of flavor. Imagine sitting down to this dish—an aromatic blend of sautéed mushrooms and fresh rosemary wafting through the air, beckoning you to take your first bite.

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 discovered this recipe during a cozy family gathering, where the warmth of the kitchen and laughter filled the room. Friends and family were mesmerized by the beautiful presentation and delightful aroma. This dish works wonders for any occasion, whether it’s a casual weeknight supper or a special gathering. You’ll love how easy it is to whip up a restaurant-quality meal right in your kitchen. So, gather your ingredients and prepare for an unforgettable dining experience!

Why You’ll Love This Recipe

Simple & Quick: Whip up this elegant dish in just about an hour, making it perfect for busy weeknights.
Irresistible Flavor: The combination of tender steak and creamy mushroom sauce delivers a flavor explosion you won’t forget.
Eye-Catching Appeal: The beautiful pink steak, drizzled with vibrant mushroom sauce, will impress any guest.
Flexible Serving: Enjoy this dish for dinner, or plate it up for date night or a family feast.
Diet-Friendly Options: You can easily adapt this recipe with gluten-free options or alternatives for those with dietary restrictions.

Ingredients You’ll Need

Olive oil, for frying: A staple that adds richness and flavor to the cooking process. You can also use avocado oil for a different twist.
2 tablespoons butter: Perfect for sautéing and deepening flavors in the sauce.
1 onion, very finely chopped: Adds sweetness and aromatic depth. Shallots are a good alternative if you’re looking for a milder flavor.
200 g portabellini mushrooms, sliced: These mushrooms bring an earthy component to the dish. If unavailable, feel free to use cremini or button mushrooms as substitutes.
1 teaspoon green peppercorns: They offer a slight spiciness that enhances the sauce. For less heat, you may omit or substitute with black pepper.
½ cup brandy: Adds a hint of sophistication and depth to the sauce. Cooking wine can work in a pinch, but the flavor won’t be as rich.
2 sprigs rosemary: Fragrant and piney, rosemary elevates the dish. Fresh is preferred, but dried can serve if you adjust the quantity.
½ cup beef stock: This provides a hearty base for the sauce. Homemade or low-sodium store-bought is best for flavor control.
1 cup cream: Creates a velvety texture for the sauce. Use heavy cream for richness or half-and-half for a lighter version.
Salt and freshly ground black pepper: Essential for enhancing all the flavors; make sure to season generously.
4 teaspoons olive oil: Drizzling over the steak adds flavor while cooking.
2 lemons, juiced: The acidity cuts through the richness of the steak, balancing the flavors.
600 g mature thick-cut Angus beef sirloin steak: The hero of the dish. Look for well-marbled cuts for the best flavor and tenderness.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat Sauce: Begin by heating a splash of olive oil and 2 tablespoons of butter in a medium saucepan over high heat. Once the butter is bubbling and fragrant, toss in the finely chopped onion and sliced mushrooms. Sauté everything for about 3-5 minutes until the mushrooms are tender and golden.

Add Flavors: Next, sprinkle in the teaspoon of green peppercorns. Carefully pour in ½ cup of brandy, bringing it to a roaring boil. If you’re feeling adventurous, flambé it to enhance the flavors! This step may sound daunting, but it creates a rich depth. Just be cautious and enjoy the dramatic flair.

Build the Sauce: Now, add the sprigs of rosemary, ½ cup beef stock, and 1 cup of cream to the saucepan. Watch as everything comes together in a beautiful dance of flavors. Bring this mixture to a gentle boil and cook until it reduces by about a third, which should take around 3-5 minutes. Be sure to remove the rosemary sprigs, then season the sauce with salt and freshly ground black pepper to taste.

Prepare the Steak: While the sauce is simmering, preheat a frying pan until it’s smoking hot. Drizzle 4 teaspoons of olive oil and squeeze the juice of 2 lemons over the 600 g Angus beef sirloin steak. Season both sides generously with salt and pepper. Place the steak in the hot pan, searing the fat side first for about 2 minutes. After that, cook it for 5-6 minutes per side for a perfect medium-rare finish. Adjust based on your preferred level of doneness.

Rest and Serve: Once done, allow the steak to rest for 2 minutes; this step is key for juicy meat. Slice it against the grain and serve warm, generously drizzled with your creamy mushroom sauce. Pair it with your favorite vegetables or a fresh salad for a complete meal.

Storing & Reheating

If you have any leftovers (though they are rare with this dish!), let the steak cool to room temperature and store them in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked steak wrapped tightly in plastic wrap or aluminum foil for up to 3 months. When reheating, gently warm it in a skillet over low heat until just heated through, which helps maintain its tenderness. Be mindful that the sauce may thicken in the fridge; simply stir in a splash of cream or broth to refresh it.

Chef’s Helpful Tips

Avoid touching that steak too early; let it sear well before flipping to develop a great crust.
Make sure your steak is room temperature before cooking—this ensures more even cooking.
If you want to amp up the flavor, let the steak marinate in lemon juice and a bit of olive oil for an hour before cooking.
When making the sauce, keep an eye on it as it reduces; simmering too long can lead to overly thick sauce.
If your sauce isn’t as smooth as you’d like, use an immersion blender to create a perfectly silky finish.
This recipe is adaptable! Feel free to experiment with different types of mushrooms or even add a splash of Worcestershire sauce for an extra flavor kick.

Take the plunge and give this Pink Roasted Steak with Mushroom Sauce a try. From the sizzling sounds in the kitchen to the moment the rich flavors dance on your palate, it’s more than just a dish; it’s an experience waiting to be enjoyed.

Recipe FAQs

Can I use a different cut of steak?

Absolutely! While Angus sirloin is flavorful and tender, cuts like ribeye, filet mignon, or even flank steak can work nicely in this recipe. Just keep in mind that cooking times may vary based on thickness.

What if I don’t have brandy?

If brandy isn’t available, you can substitute with white wine or extra beef stock. Keep in mind that each substitution will slightly change the sauce’s flavor profile, but it’ll still be delicious!

How do I know when the steak is done?

To achieve medium-rare, the internal temperature of the steak should reach 130-135°F. If you prefer another doneness, aim for 120°F for rare, 140°F for medium, and 160°F for well-done. A meat thermometer is your best friend!

Can I make the mushroom sauce ahead of time?

Yes, you can prepare the mushroom sauce a day in advance. Just be sure to store it in an airtight container in the fridge. Reheat gently on the stove, adding a bit of cream or stock to reach your desired consistency.