Description
Experience the irresistible flavor of Pink Roasted Steak with Mushroom Sauce. This dish features tender angus beef sirloin, complemented by a creamy mushroom sauce, making it a quick yet delectable dinner choice perfect for any occasion.
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 the olive oil and butter in a medium saucepan over high heat.
- Add the onion and mushrooms and fry for 3–5 minutes until soft.
- Stir in the peppercorns, then add the brandy and bring to a boil.
- Flambé the sauce, then add the rosemary, stock, and cream, stirring well.
- Allow the sauce to boil and reduce by a third for about 3–5 minutes, then remove the rosemary sprigs and season to taste.
- Heat a frying pan until very hot, drizzle olive oil and lemon juice over the steaks, and season.
- Fry the steaks fat side down for 2 minutes, then cook for 5–6 minutes per side for medium rare or to your preference.
- Allow the steak to rest for 2 minutes before serving with the sauce and desired vegetables.
Notes
For an extra kick, consider adding garlic to the sauce.
Make sure to let the steak rest before slicing to maintain its juiciness.
Pair this dish with a side of roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 750
- Sugar: 3g
- Sodium: 800mg
- Fat: 57g
- Saturated Fat: 26g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 56g
- Cholesterol: 170mg