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Steak Marsala Recipe

By: Author Anne Carter

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Steak Marsala Recipe
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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.

What To Serve With Steak Marsala?

This image shows a perfectly cooked filet mignon steak covered in a rich marsala wine sauce and surrounded by sautéed mushrooms, creating a stunning presentation for the steak marsala recipe.

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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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 819kcal
Author: Anne Carter
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.
    This image shows filet mignon steaks being seasoned generously with salt and pepper on a cutting board, ready to be seared for the classic steak marsala dish.
  • 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.
    This image shows filet mignon steaks being seared in a large skillet with olive oil, creating a golden-brown crust on each side before finishing in the oven.
  • 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.
    This image shows a pan filled with a mix of gourmet and cremini mushrooms being sautéed, with the mushrooms beginning to release their juices and brown for the steak marsala sauce.
  • 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.
    This image shows shallots and garlic being added to the sautéed mushrooms in a pan, with the mixture sizzling as the base for the marsala wine sauce is prepared.
  • 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.
    This image shows dry marsala wine and beef stock being poured into the pan with mushrooms, shallots, and garlic, simmering to form a rich and flavorful marsala sauce.
  • 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!
    This image shows the finished filet mignon steak topped with a savory marsala wine sauce and sautéed mushrooms, beautifully plated and ready to be served.

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
Keyword Best Steak Marsala Recipe, Easy Steak Marsala Recipe, Steak Marsala Recipe

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.
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