Description

Experience the mouthwatering combination of tender sirloin steak paired with a creamy mushroom and pepper sauce. This dish is not only easy to make but also packed with flavor, making it a perfect choice for a quick and delicious dinner that will impress family and friends.

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 soft.
Stir in the green peppercorns and brandy, then bring to a boil and flambé the sauce.
Add rosemary, beef stock, and cream, stirring well. Let it boil and reduce by a third, around 3–5 minutes.
Remove rosemary sprigs and season the sauce to taste.
Preheat a frying pan until smoking hot. Drizzle steaks with olive oil and lemon juice, then season.
Cook steaks in the hot pan starting with the fat side for 2 minutes, then 5–6 minutes per side for medium rare or to your preference.
Allow the steak to rest for 2 minutes before serving with sauce and vegetables.

Notes

For best results, ensure your steak is at room temperature before cooking for even doneness.
Feel free to substitute other mushrooms if portabellini is unavailable.
Serve with a side of sautéed vegetables or a fresh green salad for a complete meal.

Nutrition

Serving Size: 1 steak with sauce
Calories: 764
Sugar: 1g
Sodium: 460mg
Fat: 57g
Saturated Fat: 28g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 55g
Cholesterol: 198mg