Description
This pink roasted steak with mushroom sauce features a tender Angus sirloin topped with a rich, creamy mushroom sauce that enhances its robust flavor—perfect for a quick dinner or a special 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 olive oil and butter in a medium saucepan over high heat.
- Add onion and mushrooms, cooking for 3–5 minutes until softened.
- Incorporate green peppercorns and then pour in the brandy, bringing to a boil.
- Flambé the sauce, then mix in rosemary, beef stock, and cream; stir well.
- Bring the sauce to a boil and cook until reduced by a third, about 3–5 minutes.
- Remove rosemary sprigs and season the sauce to taste.
- Heat a frying pan until smoking hot and drizzle olive oil and lemon juice over the steaks, seasoning well.
- Cook steaks fat side down in the hot pan for 2 minutes, then flip and cook for 5–6 minutes per side for medium rare, or adjust to preference.
- Let the steaks rest for 2 minutes, then serve with mushroom sauce and desired vegetables.
Notes
Use fresh ingredients for the best flavor.
Adjust brandy to taste; for a non-alcoholic version, use additional beef stock instead.
Pair with seasonal vegetables for a well-rounded meal.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 140mg