There’s something truly special about a perfectly cooked steak adorned with a sauce that makes your taste buds dance. This Pink Roasted Steak with Mushroom Sauce takes that delight to the next level, combining the richness of the beef sirloin with a decadent mushroom and peppercorn sauce. Whether you’re preparing a romantic dinner date or simply treating yourself after a long week, this dish brings warmth and excitement to the table. The beautiful balance of flavors, with hints of brandy and the earthiness of mushrooms, transforms a simple steak into a gourmet experience right at home.

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

What truly sets this recipe apart is its simplicity paired with bold flavors. You don’t have to be a culinary expert to create this masterpiece; the steps are straightforward and enjoyable. The vibrant colors and luscious textures are not only pleasing to the palate but also make for a stunning presentation. Imagine the sight of juicy, pink steak alongside a creamy sauce, all while filling your kitchen with mouthwatering aromas. It’s time to roll up your sleeves and dive into this delightful cooking adventure!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, this recipe fits perfectly into a busy weeknight dinner or a special occasion.
Irresistible Flavor: The blend of brandy and creamy mushroom sauce adds a depth that elevates your steak to gourmet status.
Eye-Catching Appeal: This dish’s beautiful colors and luscious presentation can impress anyone, making it perfect for entertaining.
Flexible Serving: Ideal for date nights, family gatherings, or just when you’re craving something indulgent.
Diet-Friendly Options: You can easily adapt it—try using chicken or even portobello mushrooms for a delicious vegetarian twist!

Ingredients You’ll Need

Olive oil: Used for frying; it imparts a subtle richness. Feel free to swap with avocado oil for a different flavor.
2 tablespoons butter: Adds a creamy richness to the sauce; unsalted butter is recommended.
1 onion, very finely chopped: Sweetens the sauce as it cooks down; you can substitute with shallots for a more delicate flavor.
200 g portabellini mushrooms, sliced: These mushrooms provide a strong, earthy flavor; cremini or button mushrooms work well too.
1 teaspoon green peppercorns: Offers a unique, mild spiciness; black pepper or even crushed red pepper can substitute in a pinch.
½ cup brandy: Brings depth and complexity to the sauce; feel free to use white wine if you prefer.
2 sprigs rosemary: Infuses a fragrant herbal note; thyme is a great alternative if rosemary isn’t on hand.
½ cup beef stock: Adds richness; homemade or store-bought works, but low-sodium is best.
1 cup cream: Makes the sauce luxuriously thick; heavy cream or half-and-half both yield good results.
Salt and freshly ground black pepper: Essential for seasoning the dish perfectly.
4 teaspoons olive oil: For drizzling over the steaks; blend it with lemon juice for a zesty speed-up to the marinade.
2 lemons, juiced: Brightens the steak flavor and balances richness; if fresh lemons aren’t available, bottled juice can work in a squeeze.
600 g mature thick-cut Angus beef sirloin steak: The star of the dish; look for well-marbled cuts for the best flavor and tenderness.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat the base: In a medium saucepan, combine 1 tablespoon olive oil and 2 tablespoons butter over high heat. Once the butter melts, add the finely chopped onion and sliced portabellini mushrooms. Sauté for about 3–5 minutes until they soften and become fragrant.

Create the sauce: Carefully sprinkle in 1 teaspoon of green peppercorns to add some zest. Then pour in the ½ cup of brandy and bring the mixture to a boil, allowing the alcohol to cook off while embracing those delicious flavors. For a thrilling touch, flambé the sauce—safely ignite the brandy for a moment to enhance the aroma. After that, add 2 sprigs of rosemary, ½ cup beef stock, and 1 cup of cream. Let the sauce come to a boil and simmer for around 3–5 minutes until it reduces by a third; then, remove the rosemary and season to your liking with salt and freshly ground black pepper.

Prepare the steak: Heat a frying pan until it’s smoking hot—this step is vital for a perfect sear. Drizzle 4 teaspoons of olive oil and juice from 2 lemons over the 600 g Angus beef sirloin steak and season to taste. Place the steak in the hot pan, starting with the fat side. Fry for 2 minutes; then, flip and cook for an additional 5–6 minutes per side for a lovely medium-rare finish. Adjust the cooking time according to your preferred doneness.

Serve: Once your steak is cooked to perfection, remove it from heat and let it rest for about 2 minutes. This resting period allows the juices to redistribute, making each bite tender and juicy. To serve, slice the steak against the grain and ladle the creamy mushroom sauce over the top, pairing it with vegetables of your choice for a complete meal.

Storing & Reheating

To store leftovers, refrigerate any uneaten steak and sauce in an airtight container for up to three days. If you want to keep it longer, consider freezing the sauce in a freezer-safe container for up to three months. When reheating, gently warm the steak in a skillet over low heat for about 5 minutes, and heat the sauce in a saucepan until it’s warmed through—adding a splash of cream if it seems too thick. You’ll notice a slight change in texture, but with a little care, it can still taste delightful.

Chef’s Helpful Tips

Avoid overcooking your steak; use a meat thermometer to ensure it reaches an internal temperature of 130°F for medium-rare.
For maximum flavor, let your steak sit at room temperature for about 30 minutes before cooking.
When making the sauce, keep stirring occasionally to avoid any sticking or burning at the bottom.
If your sauce is too thin, simmer it longer to reduce further; if too thick, whisk in a bit more cream or broth.
Experiment with spices or herbs in your sauce—sprinkling in nutmeg or using fresh thyme can add a lovely twist.
Make the sauce a day ahead and store it; flavors will deepen and enhance overnight.

A perfect dish for impressing guests or simply enjoying at home with family, Pink Roasted Steak with Mushroom Sauce is both approachable and luxurious. The blend of creamy mushroom sauce with flavorful beef creates a satisfying meal that highlights the beauty of cooking at home. Feel free to modify the recipe to suit your palate and explore different sides to accompany the steak.

Each bite of this dish invites you to savor life’s finest moments, so gather around your table, share stories, and indulge in the deliciousness of your handiwork. Enjoy!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While Angus beef sirloin is recommended for its flavor and tenderness, you can substitute with ribeye, tenderloin, or even flank steak. Just keep in mind that cooking times may vary depending on the cut and thickness.

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

Using an instant-read thermometer is the most accurate way to check doneness. Aim for around 125°F for rare, 130°F for medium-rare, and 140°F for medium. Remember that the steak will continue to cook slightly while resting.

Can I add vegetables to the sauce?

Yes! Feel free to incorporate sautéed vegetables like spinach, asparagus, or bell peppers into the sauce for extra nutrition and flavor. Just add them towards the end of cooking to maintain their brightness.

How should I serve this dish?

This recipe pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad. The creamy mushroom sauce is also perfect drizzled over a bed of creamy polenta or pasta for another way to enjoy it!