Description
Steak Marsala brings classic Italian comfort right to your dinner table, letting you savor tender beef bathed in a rich, wine-infused sauce. Weeknight dinners get an elegant upgrade with this simple yet sophisticated dish that delivers restaurant-quality flavor without complicated techniques.
Ingredients
Scale
Proteins:
- 2 1″ thick filet mignon steaks
Mushrooms:
- ½ pound cremini mushrooms
- 1 ounce dried gourmet mushrooms
Supporting Ingredients:
- 4 tablespoons olive oil
- 2 large shallots
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- ¾ cup dry Marsala wine
- 1 cup low-sodium beef stock
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf Italian parsley
- salt
- pepper
Instructions
- Remove the filet mignon steaks from the refrigerator one hour before cooking. Pat them completely dry with paper towels and generously season both sides with salt and pepper.
- Set your oven to 350°F with the rack positioned in the middle. Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sear each steak for exactly 4 minutes per side, including the edges if they are thick. Transfer steaks to a baking tray and roast until the internal temperature reaches 120°F, approximately 5-6 minutes.
- Reconstitute dried mushrooms in hot water, then drain thoroughly. Add them to the same skillet over medium-high heat and cook for 3 minutes.
- Add cremini mushrooms to the pan, allowing them to release moisture for 5-7 minutes. Continue cooking until mushrooms develop a deep golden brown color.
- Reduce heat to medium and add remaining 2 tablespoons olive oil with minced shallots and a small pinch of salt. Sauté for 2-3 minutes until shallots become translucent.
- Incorporate minced garlic and cook for an additional minute. Sprinkle 2 tablespoons flour over the mixture, whisking until no white specks remain.
- Pour ¾ cup Marsala wine into the skillet, bringing the liquid to a boil. Reduce the volume by half, then add 1 cup beef stock and boil until the sauce thickens, about 2 minutes.
- Lower the heat to a gentle simmer. Season the sauce with additional salt and pepper to taste.
- Return steaks to the skillet, spooning sauce over them. Flip every minute until they reach 130-135°F for medium-rare.
- Remove steaks from the pan. Whisk in 2 tablespoons butter and 2 tablespoons chopped parsley. Pour the final sauce directly over the steaks and serve immediately.
Notes
- Always pat steaks completely dry before seasoning to ensure a perfect sear and beautiful golden-brown crust.
- Using a meat thermometer guarantees precise doneness, preventing overcooking and maintaining the steak’s tenderness.
- Select a good-quality Marsala wine for the richest flavor, preferably a dry Marsala from Sicily for authentic taste.
- For a gluten-free version, replace wheat flour with cornstarch or arrowroot powder when thickening the sauce.
- Prep Time: 5-7 minutes
- Cook Time: 25-29 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 46 g
- Saturated Fat: 13 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 125 mg