There’s nothing more impressive than tender and juicy Beef Marsala. Made with Marsala wine, mushrooms, and filet mignon, this steak recipe will delight your dinner guests.
In just 45 minutes, this Italian-American masterpiece transforms a simple steak dinner into a symphony of flavors. With its rich, creamy sauce and savory mushrooms, it’s a dish you’ll want to make over and over! Perfect for both special occasions and weeknight dinners, Beef Marsala is sure to impress.
Why You Will Love This Steak Marsala Recipe?
- Complex Flavors and Textures: The combination of steak and rich Marsala sauce creates a deliciously complex dish that will excite your taste buds.
- Mouth-Watering Sauce: Marsala sauce is one of those flavors that makes you sit back and savor the moment. The buttery mushroom Marsala sauce will be a show-stopper at your next dinner party.
- Versatile for Any Occasion: This steak Marsala recipe is easy enough for busy weeknights but elegant enough for entertaining guests.
What To Serve With Steak Marsala?
Steak Marsala Recipe
Beef Marsala pairs delicate filet mignon steaks with a delectable mushroom and Marsala wine sauce. This is the dish to create if you want to impress your guests!
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Calories: 819kcal
Servings: 2
Equipment
- Large Skillet
- Tongs
- Sharp Knife
- Measuring Cups
- Wooden Spoon
- Mixing Bowl
Ingredients
- 2 1 ” thick filet mignon steaks about 6-8 ounces each removed from fridge 1 hour prior to cooking
- 4 tablespoons olive oil divided
- 1 ounce dried gourmet mushrooms sliced reconstituted in hot water then drained (optional)
- 1/2 pound cremini mushrooms sliced
- 2 large shallots minced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3/4 cup dry Marsala wine
- 1 cup low-sodium beef stock
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf Italian parsley
- salt and pepper to taste
Instructions
- Preheat oven to 350°F and place the rack in the middle. Pat steaks dry and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Sear steaks for 4 minutes per side, including the sides if thick. Place on a baking tray and cook in the oven until 120°F (about 5-6 minutes). Tent with foil when done.
- Turn burner to medium-high. Add reconstituted mushrooms to the pan and cook for 3 minutes. Add cremini mushrooms and cook until they release water (5-7 minutes). Let them brown for a few more minutes.
- Reduce heat to medium. Add remaining olive oil, shallots, and a pinch of salt. Cook for 2-3 minutes until soft. Add garlic and cook for another minute.
- Add flour to the pan and whisk until no white specks remain. Whisk in Marsala wine and bring to a boil. Reduce by half, then add beef stock and boil until the sauce thickens (about 2 minutes). Lower to a simmer.
- Season sauce with salt and pepper. Add steaks back to the pan and spoon sauce on top. Flip steaks every minute until they reach 130-135°F or desired doneness. Remove steaks, whisk butter and parsley into the sauce, pour over steaks, and serve immediately. Enjoy!
Nutrition
Calories: 819kcal | Carbohydrates: 19g | Protein: 56.4g | Fat: 15.6g | Cholesterol: 143mg | Sodium: 363mg | Potassium: 1286mg | Fiber: 1.8g | Sugar: 4g | Calcium: 47mg | Iron: 8mg
Tips to Keep in Mind
- Different Steak Sizes: If your steaks are different sizes, adjust the cooking time. For example, I had one steak about 1-inch thick and another about 1/2-inch thick. I cooked the thinner steak for 4 minutes and the thicker one for 5 minutes on the second side to achieve a medium-rare doneness.
- Undercook Slightly: Pull your steaks when they are 10 degrees under your desired doneness. They will continue to cook as they rest.
- Cooking Times are Guidelines: The listed cooking times are starting points. Always check your steak’s internal temperature to ensure it’s cooked to your liking.
- Err on the Side of Undercooked: It’s better to undercook and then reheat briefly if needed than to overcook.
- Thickness Over Weight: The thickness of the steaks determines the cooking time, not the weight. You can use smaller steaks (fewer ounces) if desired without affecting the cooking process.
Variations You May Be Looking For!
- Chicken Marsala: This Marsala sauce pairs wonderfully with chicken breasts. Just make sure to cook the chicken thoroughly.
- Veal Marsala or Pork Marsala: This mushroom Marsala sauce also works beautifully with veal or pork cutlets.
- Marsala Wine: Sweet Marsala is often used for chicken, veal, or pork dishes since these proteins are more delicate than beef.
- Mushrooms: Feel free to use any variety of mushrooms. A combination can add layers of different flavors.
- Leeks: If you prefer a slightly sweeter onion flavor, substitute leeks for the shallots.
- Cheese: If you’re a cheese lover, finish your sauce with a generous sprinkling of freshly grated Parmesan, Asiago, or Pecorino.
- Wine Substitute: If you don’t have Marsala wine, Madeira can be used as a substitute. While it won’t taste exactly the same, it will have a similar flavor profile.