What could be better than a beautifully pink roasted steak, perfectly tender and juicy, glistening under a rich mushroom-and-pepper sauce? This Pink Roasted Steak with Mushroom Sauce is not just food; it’s an experience that wraps around your senses like a warm embrace. The essence of the perfectly seared Angus sirloin mingles delightfully with the earthy flavors of portabellini mushrooms and the aromatic touch of rosemary, making every bite a celebration of flavors.

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’ll never forget the first time I tried cooking steak at home. It felt like a rite of passage, and the result was more than I ever expected. The reactions from family and friends when they tasted this dish was priceless. It’s one of those recipes that impresses without being overly complicated. This meal is easy to make, budget-friendly, and guaranteed to be a crowd-pleaser, making it perfect for a cozy dinner or a special occasion. Let’s bring the steakhouse experience right to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about an hour, perfect for a weeknight treat or a last-minute dinner party.
Irresistible Flavor: The combination of brandy, cream, and fresh herbs elevates the dish to a whole new level, with every bite bursting with savory delight.
Eye-Catching Appeal: The stunning pink center of the steak, paired with a rich sauce, makes for an impressive presentation that’s sure to wow your guests.
Flexible Serving: Whether it’s date night or a family gathering, this steak fits right in, offering an elegant meal for any occasion.
Diet-Friendly Options: With simple ingredient swaps, it can easily be tailored to your dietary needs.

Ingredients You’ll Need

Olive oil, for frying: This is your base for frying; it’s light and helps to achieve a golden crust on the steak.
2 tablespoons butter: Adds richness to your sauce; feel free to use unsalted for more control over seasoning.
1 onion, very finely chopped: Provides a sweet and aromatic base flavor; yellow or sweet onions work beautifully.
200 grams portabellini mushrooms, sliced: These add earthy depth; you can use any mushrooms you have on hand, like cremini or button.
1 teaspoon green peppercorns: These give a lovely peppery kick; if you can’t find them, regular black pepper can substitute, although it alters the flavor slightly.
½ cup brandy: Adds complexity; if you prefer non-alcoholic, try using beef broth or stock instead.
2 sprigs rosemary: Fresh is best for scent and flavor; you can substitute with 1 teaspoon of dried rosemary if needed.
½ cup beef stock: Enhances the savory taste of the sauce; low-sodium options allow for more seasoning control.
1 cup cream: Provides a luscious texture; heavy cream is preferred for richness, but half-and-half can work in a pinch.
Salt and freshly ground black pepper: Essential for seasoning; don’t skimp here, as they elevate the overall flavor.
4 teaspoons olive oil: For seasoning the steak; this helps achieve that crispy, mouthwatering crust.
2 lemons, juiced: Adds brightness; you can replace it with vinegar for a different acidity profile.
600 grams mature thick-cut Angus beef sirloin steak: This cut is tender and flavorful; ribeye or filet mignon makes excellent alternatives.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the base: In a medium saucepan, combine 2 tablespoons of olive oil and butter over high heat. Once hot, add the finely chopped onion and sliced portabellini mushrooms. Sauté for about 3 to 5 minutes, stirring occasionally, until the mushrooms soften and turn golden.

Infuse flavors: Stir in 1 teaspoon of green peppercorns, then pour in ½ cup of brandy. Bring it to a vigorous boil to cook off the alcohol, allowing the flavors to deepen for about 1 minute.

Add aromatics: Carefully tilt the pan to flambé the sauce (if you’re comfortable!), igniting the brandy for a few seconds before extinguishing. Once the flame dies down, mix in the 2 sprigs of fresh rosemary, ½ cup of beef stock, and 1 cup of cream. Stir well, simmering until the sauce reduces by a third, around 3 to 5 minutes, then season it with salt and pepper to taste. Remove the rosemary before serving.

Prepare the steak: While the sauce simmers, heat a frying pan over high heat until it’s smoking hot. Drizzle 4 teaspoons of olive oil and fresh lemon juice over your 600 grams of Angus beef sirloin steak and season generously. Sear the steak fat-side down for 2 minutes, creating that perfect crust, then cook for 5 to 6 minutes on each side for medium rare, or adjust cooking times to your preference.

Rest and serve: Once cooked to your liking, take the steak out of the pan and let it rest for about 2 minutes. This helps retain juices. When you’re ready to serve, slice the steak against the grain, generously drizzle the warm mushroom sauce over the top, and pair it with your favorite sides or veggies.

Storing & Reheating

Store any leftovers in an airtight container at room temperature if you’ll eat them within a couple of hours. For longer storage, keep them in the fridge where they will last about 3 to 4 days. If you plan to freeze, wrap the steak tightly with plastic wrap and then foil; it can last for up to 3 months. When reheating, use the oven at 350°F for about 10 minutes, but note that reheating may impact texture. To freshen it up, splash on a bit of additional cream or beef stock while warming.

Chef’s Helpful Tips

Cook at the Proper Temperature: Ensure that your steak is at room temperature (about 30 minutes out of the fridge) before cooking; this promotes even cooking.
Don’t Skimp on Resting Time: Allowing the steak to rest post-cooking ensures juicy tenderness.
Control Seasoning: Taste your sauce as it cooks! Adjust salt and pepper to bring out the flavors.
Sear for Flavor: Getting that nice crust on the steak locks in flavors; don’t move it around too much during cooking.
Slicing Technique: Always slice your steak against the grain for maximum tenderness.

Every bite of your Pink Roasted Steak with Mushroom Sauce is a moment to savor, with flavors that tell a story of comfort and indulgence. Don’t hesitate to experiment and put your spin on this dish. The rich sauce and perfectly cooked steak will quickly become a regular in your meal rotation. Gather your ingredients, invite a friend or two, and enjoy the culinary adventure that awaits in your kitchen!

Recipe FAQs

Can I use a different cut of steak?

Absolutely! While Angus sirloin is excellent for this recipe, feel free to use ribeye or filet mignon for a richer flavor or eye of round for a budget-friendly option. Different cuts will subtly alter the taste and tenderness, so choose based on your preference!

How do I know when the steak is cooked to my liking?

Using an instant-read thermometer is the most reliable way to check. For medium-rare, aim for an internal temperature of 130°F to 135°F. Allow it to rest afterward – this will raise the temperature a bit more as it continues to cook.

Is this recipe suitable for meal prep?

Yes! You can make the steak and sauce ahead of time. Just be aware that reheating may change the steak’s texture, so enjoy it fresh whenever possible. Prepare the sauce and store it separately to keep everything fresh.

Can I make this sauce vegetarian?

Yes! For a vegetarian version, you can substitute the beef stock with vegetable stock and use plant-based cream instead. Porcini mushrooms can also elevate the flavor, adding depth without meat.

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Pink Roasted Steak with Mushroom Sauce

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Author: Peter
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: 101|Main Dishes
Method: Frying
Cuisine: American

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Description

This pink roasted steak with mushroom sauce is a delicious and effortless dish, perfect for a quick dinner. Its rich flavors and creamy sauce will impress anyone seeking a delightful comfort meal.

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

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Instructions

Heat olive oil and butter in a medium saucepan over high heat.
Add the chopped onion and sliced mushrooms. Fry for 3–5 minutes until mushrooms are soft.
Incorporate the green peppercorns and pour in the brandy, bringing it to a boil.
Flambé the sauce, then add rosemary, beef stock, and cream, stirring through.
Let the sauce boil until reduced by a third, about 3–5 minutes. Remove rosemary and season to taste.
Heat a frying pan until very hot. Drizzle olive oil and lemon juice over the steaks, seasoning them.
Sear the steaks on the fat side for 2 minutes, then cook for 5–6 minutes on each side for medium rare or as preferred.
Let the steaks rest for 2 minutes before serving with the sauce and vegetables.

Notes

For extra flavor, consider marinating the steak in lemon juice and herbs before cooking.
Ensure the pan is hot enough to achieve a good sear on the steak, enhancing its flavor.
Adjust the cooking time based on desired steak doneness.