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

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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 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.

Nutrition

Serving Size: 1 steak with sauce
Calories: 728
Sugar: 3g
Sodium: 523mg
Fat: 49g
Saturated Fat: 25g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 58g
Cholesterol: 138mg