Pink Roasted Steak with Mushroom Sauce is a dish that beautifully brings together a juicy sirloin and a rich, creamy mushroom sauce with just the right hint of pepper. The striking pink color of the perfectly cooked steak against the backdrop of savory mushrooms creates an impressive plate that’s as delightful to the eyes as it is to the palate. This dish harmonizes flavors and textures, featuring a steak that is tender and flavorful, while the sauce provides a luxurious, velvety finish that elevates the entire meal.

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 first stumbled upon this recipe while browsing through my collection of cherished steak dishes. The vibrant pink hue of the meat, coupled with the earthy aroma of mushrooms and rosemary, was irresistible. Not only is Pink Roasted Steak with Mushroom Sauce easy to whip up, but it also has the power to impress any dinner guest. Perfect for a cozy weeknight meal or an exciting weekend celebration, this dish transforms everyday dining into a special occasion. I can’t wait for you to try this one!

Why You’ll Love This Recipe

Simple & Quick: Whip this dish up in just over an hour, including prep and cooking time. Perfect for those busy weeknights!
Irresistible Flavor: The combination of buttery mushrooms, zesty lemon, and a splash of brandy creates a depth of flavor that is utterly mouthwatering.
Eye-Catching Appeal: The vibrant pink steak paired with the creamy mushroom sauce looks gourmet on any plate.
Flexible Serving: This steak is perfect for impressing guests, making it an ideal choice for dinner parties or family gatherings.
Diet-Friendly Options: Easily customizable by swapping out ingredients, like using different cuts of steak or opting for half-and-half instead of cream for a lighter version.

Ingredients You’ll Need

Olive oil (for frying): This high-quality oil adds a nice flavor and helps in achieving that beautiful sear on the steak. You can substitute with vegetable oil if needed.
2 tablespoons butter: Butter enriches the sauce, giving it that luxurious mouthfeel. Feel free to use unsalted butter to control the salt levels in your dish.
1 onion, very finely chopped: Onions provide a sweet flavor base for the sauce. Yellow or white onions work best; just make sure they’re finely chopped for even cooking.
200g Woolworth portabellini mushrooms, sliced: These mushrooms add an earthy flavor. You can use cremini or button mushrooms in their place.
1 teaspoon green peppercorns: These whole peppercorns give a unique, slightly fruity flavor. If unavailable, you can omit them or use black peppercorns.
½ cup brandy: This ingredient elevates the sauce, enhancing the flavors. You can substitute with red wine or beef broth if you want to avoid alcohol.
2 sprigs rosemary: Fresh rosemary adds aromatic notes. If fresh isn’t available, one teaspoon of dried rosemary can work as well, but the taste will differ slightly.
½ cup beef stock: A rich stock serves as the base for your sauce. Homemade is best, but store-bought works too—just choose a low-sodium variety for better control over seasoning.
1 cup cream: Heavy cream provides that decadent, creamy texture. If you’re looking to lighten it up, you might consider half-and-half.
Salt and freshly ground black pepper: Essential for seasoning your dish. The fresher the ingredients, the better the flavor.
4 teaspoons olive oil: Drizzling this on your steak before cooking enhances flavor and promotes browning.
2 lemons, juiced: Fresh lemon juice brightens the flavor of the dish and offsets the richness of the cream and steak.
600g Woolworth’s mature thick-cut Angus beef sirloin steak: A quality steak is key to this dish’s success. Look for marbled cuts for more flavor and tenderness.

How to Make Pink Roasted Steak with Mushroom Sauce

Sauté the base: Heat a medium saucepan over high heat. Add a drizzle of olive oil and 2 tablespoons of butter until melted and sizzling. Toss in the finely chopped onion and sliced portabellini mushrooms, stirring occasionally, and fry for about 3–5 minutes until the mushrooms have softened and are fragrant.

Flambé the sauce: Add 1 teaspoon of green peppercorns to the onions and mushrooms, letting the mixture cook for a minute. Carefully add ½ cup of brandy to the pan—this is the fun part! Impressively flambé the brandy to cook off the alcohol; just tilt the pan slightly to ignite the vapors, but always practice caution. Once the flames subside, add the fresh rosemary sprigs, ½ cup of beef stock, and 1 cup of cream. Stir well and let the sauce simmer on a low boil, reducing by about a third in 3–5 minutes until it thickens. Remove the rosemary sprigs and season with salt and freshly ground black pepper to taste.

Prepare the steak: Preheat your frying pan until it’s smoking hot. While that heats, drizzle 4 teaspoons of olive oil and the juice of 2 lemons over the 600g Angus beef sirloin steak. Season both sides generously with salt and pepper. When the pan is ready, place the steak fat side down. Sear for about 2 minutes to get a nice crust, then flip and cook for an additional 5–6 minutes for medium-rare or adjust to your desired doneness.

Rest and serve: Once cooked to your liking, remove the steak from the pan and let it rest for about 2 minutes—this helps redistribute the juices for a tender bite. Slice against the grain and serve drizzled with your earthy, creamy mushroom sauce. You can also pair this with your favorite vegetables for a complete meal!

Storing & Reheating

Leftover Pink Roasted Steak with Mushroom Sauce can be stored at room temperature for up to 2 hours or in the refrigerator for 3–4 days in an airtight container. For longer storage, freeze in a freezer-safe container for up to three months. When reheating, place in a skillet over low heat until warmed through, about 5 minutes. Be aware that the sauce may thicken after cooling, so adding a splash of cream or stock while reheating can help refresh its texture.

Chef’s Helpful Tips

Take your steak out of refrigeration about 30 minutes before cooking to let it come to room temperature for an even cook.
Avoid overcrowding the pan when cooking the steak; this helps achieve the perfect sear.
If your sauce is too thick, you can whisk in a little beef stock or cream to reach the desired consistency.
Experiment with herbs; thyme or tarragon can be great complements to the mushrooms and sauce.
If you prefer a softer sauce, purée part of it for a creamier texture that clings nicely to the steak.

Pink Roasted Steak with Mushroom Sauce is not just a meal; it’s an experience. Each slice of perfectly cooked steak drizzled with that luscious sauce creates a warm moment worth savoring. It’s simple enough for a casual meal but impressive enough for special occasions. I encourage you to explore different variations or sides to make it your own. Enjoy the journey, and happy cooking!

Recipe FAQs

Can I make the mushroom sauce ahead of time?

Absolutely! You can prepare the mushroom sauce in advance and store it in the refrigerator for up to three days. Just reheat it gently on the stovetop before serving and add a splash of cream to refresh its texture.

What can I serve with Pink Roasted Steak?

This dish pairs beautifully with a variety of sides, such as roasted vegetables, creamy mashed potatoes, or even a fresh garden salad for a lighter option. Choose whatever suits your taste and season.

How do I know if my steak is perfectly cooked?

Using a meat thermometer is the most accurate way to check doneness. For medium-rare, aim for an internal temperature of 130-135°F. Don’t forget to let the steak rest before slicing to ensure it stays juicy!

Can I use a different cut of beef?

Absolutely! While the Angus sirloin is excellent, feel free to use ribeye or filet mignon. Just adjust cooking times as different cuts will vary in thickness and tenderness.

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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: Main Dishes
Method: Searing and Sauce Making
Cuisine: American

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Description

Experience the rich flavors of Pink Roasted Steak with Mushroom Sauce. With simple prep and key ingredients like juicy Angus steak and creamy mushroom sauce, it’s an ideal choice for a quick dinner or comforting 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 finely chopped onion and sliced mushrooms, frying for 3-5 minutes until softened.
Stir in green peppercorns, then add brandy and bring to a boil.
Flambé the sauce, then add rosemary sprigs, beef stock, and cream. Stir and bring to a boil, cooking until reduced by a third (3-5 minutes).
Remove rosemary, season the sauce with salt and black pepper.
Heat a frying pan until smoking hot. Drizzle steaks with olive oil and lemon juice, and season.
Sear the steaks on the fat side for 2 minutes; cook for 5-6 minutes per side for medium rare or to desired doneness.
Let the steaks rest for 2 minutes before serving with sauce and vegetables.

Notes

Use fresh ingredients for the best flavor.
Adjust cooking time for steak thickness and desired doneness.
Serve with roasted vegetables or a fresh salad for a complete meal.