Steak Marsala with Mushroom Sauce (Edit recipe)

Steak Marsala is a delicious and easy dinner recipe, made start to finish in an hour. Juicy steaks are served in a savory marsala sauce with mushrooms that perfectly completes the dish.

40 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	18 g
Carbohydrates:	11 g
Protein:	24 g
Cholesterol:	61 g
Sodium:	449 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

24 oz Filet Mignon (Beef Tenderloin Steak)
1.5 tsp Kosher Salt
.75 tsp Black Pepper
8 oz Baby Bella Mushrooms
4-6 cloves Garlic
.333 cup All Purpose Flour
1 tsp Garlic Powder
1 tsp Onion Powder
2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
15 whole fresh Thyme, stems (leaves only)
.5 cup Marsala Wine, (dry or cooking)
.75 cup Beef stock
.333 cup Heavy Cream (Whipping Cream)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the steaks on a wire rack over a baking sheet and season with salt and pepper. Let rest at room temperature for 30 minutes.
While the steaks are resting, slice the mushrooms, mince the garlic, and mix the flour with the onion powder and garlic powder in a small bowl.
After the resting time, heat a cast iron skillet or heavy-bottomed pan over medium heat on the stovetop.
While the pan heats up, dip the steaks into the flour mixture so they are evenly coated on all sides. Make sure to shake off any excess before returning them to the wire rack.
Melt the butter with the olive oil in the hot skillet and then add the steaks to the pan. Sear for 2-3 minutes on each side, until they are golden brown. Remove to rest on a plate, covered with a piece of aluminum foil.
Add the sliced mushrooms to the pan and saute for 2-3 minutes until soft and golden brown.
Add the minced garlic and fresh thyme leaves and saute for an additional minute.
Deglaze the pan with the marsala wine, scraping the bottom to remove any stuck-on bits.
Add the beef stock to the pan and let the sauce simmer for 3-4 minutes until reduced by half.
Stir in the heavy cream and then add the steaks to the sauce, spooning some of it over the top. Let the steaks simmer in the sauce for 3-5 minutes until they reach the desired doneness.
Serve the steaks whole, or sliced with the mushroom marsala sauce on top.

Notes

Beef - Plan for one steak or 4-6 ounces of beef per person. Ribeye or New York strip steaks are other options that can be used. Use sirloin steak for a less expensive option. Mushrooms - White button mushrooms can be used, but will have less flavor. The mushrooms can be omitted from the sauce if desired. Dairy-Free - Use a dairy-free butter and heavy cream substitute. Gluten-Free - Use a gluten-free flour substitute. Steak Temps - A reliable meat thermometer will make sure the steaks are cooked perfectly. Medium Rare: 130°–135° Medium: 140°–145° Medium Well: 150°–155° Well Done: 160°–165°.