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Pink roasted steak with mushroom-and-pepper sauce

By Herman Lensing

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

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

Method

1. Heat the olive oil and butter in a medium saucepan over a high heat. Add the onion and mushrooms and fry for 3–5 minutes or until the mushrooms are soft and cooked. Add the peppercorns, then add the brandy and bring to the boil.

2. Flambé the sauce, then add the rosemary, stock and cream and stir through. Bring to a boil and cook until the sauce has reduced by a third, about 3–5 minutes. Remove the rosemary sprigs and season.

3. Heat a frying pan until smoking hot. Drizzle the olive oil and lemon juice over the steaks and season to taste. Fry the steaks in the hot pan on the fat side for 2 minutes, then for 5–6 minutes per side for medium rare or as desired. Allow to rest for 2 minutes, then serve with the sauce and vegetables of your choice.

Find more steak recipes here

Photographs: Shavan Rahim
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Pink roasted steak with mushroom-and-pepper sauce

Ingredients

Method