Description

Experience the delectable blend of pink roasted steak and creamy mushroom sauce. This dish features tender angus beef sirloin, earthy mushrooms, and zesty lemon, making it a perfect choice for a quick yet sophisticated meal that will impress anyone at the dinner table.

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 finely chopped onion and sliced mushrooms, frying for 3–5 minutes until mushrooms are soft.
Stir in green peppercorns and add brandy, bringing it to a boil.
Flambé the sauce, then incorporate rosemary, beef stock, and cream, stirring well.
Bring to a boil and let the sauce reduce by a third, cooking for about 3–5 minutes; remove rosemary sprigs and season to taste.
Heat a frying pan until it's smoking hot, drizzle olive oil and lemon juice over the steaks, and season them.
Sear the steaks on the fat side for 2 minutes, then cook for 5–6 minutes on each side for medium rare or until desired doneness.
Allow the steak to rest for 2 minutes before serving with the sauce and choice of vegetables.

Notes

For a richer flavor, you can add more mushrooms or try different types like cremini.
Make sure to let the steak rest after cooking, which helps retain its juices.
Serve with a side of roasted vegetables for a complete meal.

Nutrition

Serving Size: 1 steak with sauce
Calories: 680
Sugar: 3g
Sodium: 720mg
Fat: 43g
Saturated Fat: 22g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 1g
Protein: 54g
Cholesterol: 182mg