Description
Enjoy the delightful combination of tender Angus beef and a creamy mushroom sauce in this Pink Roasted Steak recipe. It’s simple to prepare, loaded with flavor, and perfect for a satisfying dinner that will impress your family or guests.
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, frying for 3-5 minutes until mushrooms are soft.
- Include green peppercorns, then pour in the brandy and bring to a boil.
- Flambé the sauce, then add rosemary, beef stock, and cream, stirring well.
- Bring to a boil and let the sauce reduce by a third for about 3-5 minutes.
- Remove rosemary sprigs and season the sauce to taste.
- Heat a frying pan until smoking hot.
- Drizzle olive oil and lemon juice over the steaks, seasoning to taste.
- Fry the steaks on the fat side for 2 minutes, then cook for 5-6 minutes per side for medium rare or as desired.
- Allow the steaks to rest for 2 minutes before serving with sauce and vegetables.
Notes
Ensure the frying pan is hot enough to achieve a good sear on the steak.
Resting the steak after cooking helps retain its juices for a tender bite.
Feel free to adjust the seasoning based on your personal preference.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg