Description

This Pink Roasted Steak with Mushroom Sauce offers an irresistible blend of juicy beef and creamy mushroom sauce. It’s quick to prepare, making it a perfect choice for a delightful weeknight dinner or a comforting meal that impresses.

Ingredients

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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

Heat olive oil and butter in a medium saucepan over high heat.
Add onion and mushrooms, frying for 3–5 minutes until mushrooms are soft.
Stir in green peppercorns and brandy, bringing it to a boil.
Flambé the sauce, then add rosemary, stock, and cream, stirring well.
Bring to a boil and cook until the sauce reduces by a third, approximately 3–5 minutes; remove rosemary sprigs and season.
Heat a frying pan until it's very hot.
Drizzle steaks with olive oil and lemon juice, then season.
Place steaks in the pan, cooking on the fat side for 2 minutes, then 5–6 minutes per side for medium rare or desired doneness.
Let the steaks rest for 2 minutes before serving with the sauce and your choice of vegetables.

Notes

For an added flavor, consider marinating the steak for a few hours before cooking.
Make sure to let the steak rest; this helps in retaining juices for a more tender bite.
Pair with sautéed vegetables or a fresh salad for a complete meal.

Nutrition

Serving Size: 1 steak with sauce
Calories: 575
Sugar: 1g
Sodium: 800mg
Fat: 46g
Saturated Fat: 24g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 37g
Cholesterol: 135mg