• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Beef + Lamb Recipes

Steak Marsala with Mushrooms

Published: Sep 19, 2023 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

Jump to Recipe

Steak Marsala is a total show stopper! Tender filet mignon steaks are seared to perfection and finished in a rich and creamy Marsala wine sauce with mushrooms and fresh herbs. This Italian-American masterpiece transforms a simple steak dinner into a symphony of flavors, making it a recipe you'll want to make over and over!

Steak marsala recipe with filet mignon in a creamy marsala sauce with mushrooms.
Jump to:
  • About This Recipe
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Recipe FAQs
  • Serving Suggestions
  • More Steak Recipes
  • Steak Marsala

About This Recipe

Steak Marsala is an Italian-American inspired dish that combines tender filet mignon with the sweet flavors of Marsala wine and savory mushrooms. This recipe takes the traditional flavors up a notch with a swirl of heavy cream, creating a luxurious creamy Marsala wine sauce that coats the steaks beautifully.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

📋 Ingredients

Ingredients for steak marsala, including filet mignon, button mushrooms, marsala wine, shallots, heavy cream, chicken stock and herbs.
  • Filet Mignon: The star of this dish, filet mignon, is a premium cut of beef known for being incredibly tender.
  • Olive Oil and Butter: A combination of olive oil and butter is used for searing the filet mignon and sautéing the mushrooms, shallots, and garlic.
  • Mushrooms: Button or cremini mushroom are a key component of the Marsala wine sauce. They bring an earthy, umami depth to the sauce, making it a savory complement to the tender steak.
  • Shallots and Garlic: Shallots and garlic are aromatic powerhouses in this recipe. They infuse the marsala sauce with a fragrant and savory layer of flavor and enhance the overall complexity of the dish.
  • Fresh Herbs: A few sprigs of fresh thyme are added to the sauteed mushrooms and shallots for an extra layer of herbaceous flavor. Rosemary would be a great addition as well.
  • Marsala Wine: Marsala wine is a fortified wine from Sicily, Italy, and it serves as the foundational flavor in the Marsala wine mushroom sauce. It has a unique sweetness and depth, which works beautifully with the other ingredients in the steak marsala recipe.
  • Chicken Stock: Chicken stock acts as the base for the sauce. Instead of chicken stock, you can use beef stock, vegetable stock or just water.
  • Heavy Cream: Heavy cream lends a luxurious, velvety texture to the Marsala wine sauce. It balances the flavors, creating a creamy and indulgent finish that coats the steak and mushrooms beautifully.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Steak Choices: Swap out filet mignon for ribeye or New York strip.
  • Mushroom Varieties: Experiment with different types of mushroom, such as shiitake, porcini or oyster mushrooms.
  • No Marsala?: Substitute with sherry or sweet vermouth.

⏲️ Instructions

Dust flour all over the seasoned steak, shaking off any excess flour.

Step 1: Season the steaks with salt and pepper on all sides and lightly dredge with flour.

Sear the filet mignon in a hot cast iron skillet until deeply seared on both sides, but no cooked all the way through.

Step 2: Sear the steaks in a hot cast iron that is drizzled with olive oil. Sear until deeply charred on both sides, then set aside.

Saute sliced mushrooms in butter until caramelized.

Step 3: Add butter and the sliced mushrooms and sauté until caramelized.

Add chopped garlic and herbs to the sautéed mushrooms and saute the garlic for another minute.

Step 4: Add the chopped shallot and sauté for 2-3 minutes then add the garlic and herbs and sauté for another minute.

Add cream and butter to the sautéed mushrooms.

Step 5: Add marsala wine and reduce for 1-2 minutes. Pour the stock and reduce slightly. Then stir in heavy cream and butter.

Add the seared steaks back into the creamy marsala sauce and baste the steaks with the sauce.

Step 6: Once the sauce comes together, add the steaks back into the mushroom sauce and baste the sauce on top of the steaks until warmed through.

Steak marsala with mushrooms in a creamy marsala wine sauce with herbs.

Step 7: Before serving, let the steaks rest for at least 5 minutes. Remove the steaks to a cutting board and slice thin, then place the filet back in the sauce and garnish with chopped parsley.

📍 Recipe Tips

  • Dry the Steaks: Achieve a perfect sear on your filet mignon by patting the steaks dry with paper towels before seasoning.
  • Brown the Mushrooms: When sautéing the mushrooms, take the time to get a nice sear. Mushrooms have a good amount of water that needs to evaporate so they can caramelize well.
  • Don't Rush the Reduction: Let the Marsala wine simmer and reduce to concentrate its flavors for a rich sauce.
Steak marsala with mushrooms in a creamy marsala wine sauce.

Recipe FAQs

What does Marsala wine taste like?

Marsala wine has a unique flavor profile that is sweet and slightly earthy with notes of brown sugar and tamarind.

Can steak marsala be made ahead of time?

To make steak marsala ahead of time, I'd suggest making the sauce ahead of time and searing the steaks right before serving. Then baste the sauce over the steaks and serve.

Serving Suggestions

  • Start the meal with a crisp shaved brussels sprouts salad.
  • Serve the steak marsala over a bed of creamy garlic mashed potatoes or with a side of pesto broccolini.
  • For an even more decadent dinner, serve the steak marsala alongside creamy mascarpone pasta.
  • Pour a glass of Cabernet Sauvignon to compliment the rich Marsala sauce.

More Steak Recipes

  • Thai beef salad with cucumbers, mint and mango.
    Thai Beef Salad with Mango
  • Cast iron seared steaks with wild mushrooms and herbs.
    Cast Iron Steaks with Mushroom
  • Individual Beef Wellington
  • Grilled Tomahawk Steak with Chimichurri Compound Butter

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Steak marsala with mushrooms and herbs.

Steak Marsala

Samantha Ferraro

LittleFerraroKitchen.com

Steak Marsala is the ultimate luxury! Seared filet mignon steaks are finished in a creamy marsala wine sauce with mushrooms and fresh herbs.
5 from 6 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main
Cuisine American, Italian
Servings 4 servings
Calories 419 kcal

Equipment

  • Cast Iron Skillet

Ingredients
 
 

  • 4-6 ounce filet mignon steaks
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • ½ cup flour for dusting
  • 2 tablespoons Olive oil
  • 2 tablespoons unsalted butter divided
  • 2 cups mushrooms sliced- cremini and white button
  • 1 shallot finely chopped
  • 2 garlic finely chopped
  • 3-4 sprigs fresh thyme leaves removed and roughly chopped
  • ½ cup Marsala wine
  • ½ cup low-sodium chicken stock
  • ½ cup heavy cream

Instructions
 

  • Preheat a medium sized cast iron skillet over medium-high heat and drizzle with olive oil.
  • Pat the steaks dry with paper towels and evenly season the steaks with salt and pepper on all sides and dredge in flour, shaking off the excess.
  • Once the skillet is hot, sear the steaks for 2 minutes per side until both sides are deeply charred, then remove and set aside to a plate.
  • In the same skillet, lower the heat to medium add butter and more olive oil if needed and the sliced mushrooms. Saute the mushrooms for 4-5 minutes until they begin to deepen in color.
  • Add the chopped shallots and continue sautéing for another 2-3 minutes until the shallots begin to soften and become fragrant.
  • Add the chopped garlic and herbs and continue sautéing for another 1-2 minutes.
  • Pour the marsala wine in and let the wine reduce slightly, while scraping the bottom of the skillet.
  • Then pour in the chicken stock and bring everything up to a strong simmer and let the liquid reduce for 1-2 minutes.
  • Pour in the heavy cream and 1 tablespoon of butter and stir everything together. Nestle the steaks back into the creamy marsala sauce, with any accumulating juices and baste the sauce onto the steak.
  • Continue cooking on a low simmer until the sauce has thickened slightly and to warm through the steaks, for another 3-4 minutes.
  • Once done, remove from the heat and let the steaks rest for at least 5 minutes before slicing. Garnish with finely chopped parsley and serve the steak marsala with the creamy mushroom sauce.

Notes

    • Dry the Steaks: Achieve a perfect sear on your filet mignon by patting the steaks dry with paper towels before seasoning.
    • Brown the Mushrooms: When sautéing the mushrooms, take the time to get a nice sear. Mushrooms have a good amount of water that needs to evaporate so they can caramelize well.
    • Don't Rush the Reduction: Let the Marsala wine simmer and reduce to concentrate its flavors for a rich sauce.
    • Thicker cuts of steak may need a few minutes of extra cooking, so keep an eye on the internal temperature depending on what you prefer. 
    • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 419kcalCarbohydrates: 21gProtein: 10gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 69mgSodium: 620mgPotassium: 373mgFiber: 1gSugar: 5gVitamin A: 650IUVitamin C: 3mgCalcium: 40mgIron: 2mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Comforting Beef & Lamb Recipes

  • Classic loco moco with hamburger patty, white rice and decadent mushroom gravy.
    Loco Moco with Mushroom Gravy
  • Turkish lahmacun with lamb and sumac onions.
    Lahmacun (Turkish Pizza)
  • Beef milanesa sandwich layered with chimichurri and pickled onions.
    Argentinian Beef Milanesa Sandwich
  • Bolognese sauce recipe with pasta and topped with grated Parmesan cheese.
    Traditional Bolognese Sauce

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Robbie Matz says

    March 10, 2024 at 6:25 am

    5 stars
    I haven't tried this recipe yet; I'm going to try it in preparation for a family reunion, but by the ingredients, it looks great. I'm going to use a tenderlion & cut it just like you have. Should I let you know if there are leftovers?

    Reply
    • Samantha Ferraro says

      March 10, 2024 at 6:39 am

      Hi Robbie, That sounds Wonderful. Yes send leftovers and If you can, take a picture with the Tenderloin. You got my wheels turning, trying this with different cuts of protein is on my list. Thanks for writing, Samantha.

      Reply
5 from 6 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki

  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables

  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas

  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus

  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus

Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon

One Pot Mediterranean

Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!






Thank you!

You have successfully joined our subscriber list.


Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.