Pink roasted steak with mushroom-and-pepper sauce is an elegant dish that transforms an ordinary meal into a memorable event. The rich combination of tender steak bathed in a luscious mushroom-and-pepper sauce elevates this dish beyond the everyday. With its vibrant color and mouthwatering aroma, this meal not only satisfies hunger but also delights the senses.

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
Pink Roasted Steak with Mushroom Sauce

I first discovered this delightful recipe during a cozy dinner gathering at home with friends, where the mood called for something special yet uncomplicated. The pink roasted steak practically melts in your mouth, and the creamy mushroom sauce adds the perfect touch of luxury. Trust me when I say that this dish will win over even the pickiest eaters in your life. Whether you’re celebrating a special occasion or simply treating yourself to a comforting meal, Pink Roasted Steak with Mushroom Sauce is a winner every time. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and under an hour to cook, this dish fits perfectly into a weeknight dinner rotation.
Irresistible Flavor: The combination of rich cream, earthy mushrooms, and a touch of brandy provides an unforgettable taste that is both indulgent and comforting.
Eye-Catching Appeal: That vibrant pink steak topped with glossy sauce not only looks impressive but also makes a great centerpiece for any dinner table.
Flexible Serving: Perfect for an intimate dinner for two or a small gathering of friends; it pairs wonderfully with a variety of sides.
Diet-Friendly Options: Easily adjust the cream for a dairy-free option by using coconut milk or another preferred alternative.

Ingredients You’ll Need

2 tablespoons olive oil, for frying: This oil enhances the flavor of your mushrooms and steak while keeping them from sticking to the pan. Feel free to substitute with canola oil if necessary.
2 tablespoons butter: Adds richness and depth to the overall sauce. If you prefer a dairy-free version, olive oil is a good alternative.
1 onion, very finely chopped: Offers a sweet aroma and balances the dish’s richness. A yellow onion works best, but you can also use shallots for a subtle sweetness.
200 grams Woolworths portabellini mushrooms, sliced: These mushrooms contribute a robust, earthy flavor. If unavailable, cremini or button mushrooms can serve as substitutions.
1 teaspoon green peppercorns: They add a delightful pop of peppery flavor. If you’re in a pinch, crushed black pepper can be used.
½ cup brandy: Not only does it elevate the sauce, but flambéing also enhances the flavors. If you prefer not to use alcohol, replace it with unsalted beef broth.
2 sprigs rosemary: Infuses the sauce with a fragrant herbal quality. Dried rosemary can be used in a pinch, but fresh is recommended for the best flavor.
½ cup beef stock: This enhances the depth of the sauce. Low-sodium beef stock allows you to control the saltiness better.
1 cup cream: Provides a luxurious texture. Substitute with coconut cream for a dairy-free alternative.
Salt and freshly ground black pepper: Seasoning is essential for bringing the dish together. Always taste throughout cooking for the best flavor balance.
¼ cup olive oil: For marinating the steak and enhances its flavor.
Juice of 2 lemons: Adds acidity and brightness; this helps to cut through the richness of the sauce.
600 grams Woolworths mature thick-cut Angus beef sirloin steak: An excellent choice for a juicy steak. Ribeye can work well if you prefer a different cut with more marbling.

How to Make Pink Roasted Steak with Mushroom Sauce

Sauté the Vegetables: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a medium saucepan over high heat. Once hot, add the finely chopped onion and sliced mushrooms. Cook for about 3–5 minutes, stirring occasionally, until the mushrooms are soft and fragrant.

Create the Sauce: Add 1 teaspoon of green peppercorns to the mixture, followed by ½ cup of brandy. Allow it to come to a boil. For an exciting flair, carefully flambé the sauce to enhance the flavors. After the flames subside, introduce 2 sprigs of rosemary, ½ cup of beef stock, and 1 cup of cream. Stir well and let this simmer for about 3–5 minutes, or until reduced by one-third. Remove the rosemary and season with salt and pepper to taste.

Prepare the Steak: Preheat a frying pan until it’s smoking hot. Drizzle ¼ cup of olive oil and the juice of 2 lemons over 600 grams of Woolworths mature thick-cut Angus beef sirloin steak. Generously season with salt and pepper. Sear the steak on the fat side for approximately 2 minutes, then cook for 5–6 minutes on each side for medium-rare. Adjust cooking time based on your preference for doneness.

Rest and Serve: Once cooked, allow the steak to rest for about 2 minutes. This step is crucial as it helps the juices redistribute throughout the meat, resulting in a tender bite. Slice the steak and serve it drizzled with the rich mushroom-and-pepper sauce alongside your favorite vegetables.

Storing & Reheating

If you have any leftovers of your pink roasted steak with mushroom sauce, store them in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for 3-4 days. You can freeze the sauce separately for up to 3 months; just make sure to keep it in a freezer-safe container. To reheat, gently warm the sauce over low heat on the stove, while the steak can be reheated in the microwave or oven until just warmed through to prevent drying out.

Chef’s Helpful Tips

Ensure your steak is at room temperature before cooking; this aids in even cooking and helps achieve that perfect sear.
Avoid overcrowding the pan when searing your steak, as this can reduce the pan’s temperature and prevent a good crust from developing.
Don’t rush the resting stage; it’s essential for a juicy steak.
Consider serving your dish with flavor-enhancing garnishes like freshly chopped parsley or chives for added freshness and visual appeal.

When you’re feeling adventurous in the kitchen, don’t hesitate to adjust the herbs or add different vegetables to the sauce. Each modification can add a personal touch while keeping the core recipe intact.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While Angus sirloin is delicious, you can substitute with ribeye for a fattier, more indulgent flavor or even filet mignon for a tender option. Just remember that cooking times may vary based on thickness.

Is it necessary to flambé the sauce?

Flambéing is a traditional technique that helps intensify flavors, but if you prefer to skip it, that’s fine! Just let the brandy reduce for a few extra minutes before adding the stock and cream.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce a day in advance. Just reheat it gently on the stove before serving. The flavors may actually deepen overnight, making it even more delectable!

What’s a good side dish to serve with this steak?

Roasted vegetables, creamy mashed potatoes, or even a fresh arugula salad pair wonderfully with Pink Roasted Steak with Mushroom Sauce. The key is to choose something that complements the richness of the dish without overpowering it.