Steak Marsala
Steak Marsala is the ultimate luxury! Seared filet mignon steaks are finished in a creamy marsala wine sauce with mushrooms and fresh herbs.
Servings: 4 servings
Calories: 419kcal
Equipment
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.
Nutrition
Calories: 419kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 620mg | Potassium: 373mg | Fiber: 1g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg