Juicy steak and mushrooms are smothered in a rich Marsala wine sauce for a restaurant-quality dinner that’s surprisingly easy to make at home. Both dried porcini and fresh cremini mushrooms give the buttery sauce incredible depth of flavor, while cooking everything in one skillet keeps cleanup simple. Serve it over mashed potatoes or egg noodles to soak up every drop of the savory mushroom sauce.
A Quick Look At The Recipe
- Recipe Name: Steak Marsala with Mushroom Sauce
- Main Ingredients: chicken broth, dried porcini mushrooms, olive oil, fresh cremini mushrooms, salt and pepper, steaks, shallot, flour
- Why You'll Love It: A buttery rich Marsala infused mushroom sauce makes any cut of steak extra special. Both dried porcini and fresh cremini mushrooms add a boost of flavor to the sauce that is poured over the skillet cooked steak creating a show stopper dinner that will impress your family and friends.
A Must Try Beef Marsala Recipe
Chicken Marsala may get all the attention, but Marsala wine pairs just as well with beef. Its rich, slightly sweet flavor creates a savory mushroom sauce that complements everything from an everyday sirloin to a special-occasion filet.
This recipe starts with pan-seared steak and finishes with a buttery Marsala sauce flavored with mushrooms, shallots, and rosemary. It’s a simple approach that transforms an ordinary steak dinner into something memorable.
This Marsala mushroom sauce is created by using both dried and fresh mushrooms. The liquid from the dried mushrooms is used to flavor the sauce and the fresh mushrooms are browned and then the steak is cooked in the same pan as the mushrooms, absorbing the mushroom flavor.
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Featured reader review
“Juicy steak, savory mushrooms, and a silky Marsala wine sauce come together in one pan for a weeknight dinner that feels indulgent.”
Sandy
What is Marsala and How Long Will it Last
Marsala is a fortified wine from Sicily with a rich, slightly sweet flavor that’s perfect for sauces. Because it’s fortified with brandy, an opened bottle keeps well for months in a cool, dark pantry. Try using some in my family’s favorite meatball dinner recipe.
Ingredients You’ll Need for Beef Marsala Sauce
- Steak – The sauce is great on any cut so use your favorite cut of beef, a sirloin, ribeye, NY strip or fillet.
- Two types of mushrooms – To get a rich mushroom flavor, use dried porcini mushrooms and fresh cremini mushrooms. Cremini mushrooms are young portobello mushrooms, called baby bellas and are more flavorful than the more common white button mushrooms. Porcini are a wild mushroom with an aromatic woodsy flavor that in my area can only be find dried. With dried mushrooms, you have to reconstitute them, but the rehydrating liquid adds so much flavor to the sauce. Don’t pour it out!
- Marsala wine – keep a bottle in your pantry, it lasts forever, you can use dry or sweet, but dry is my preference with beef.
How Do You Make a Rich, Buttery Mushroom Sauce
Step 1: Soften the dried mushrooms
Reconstitute the dried mushrooms.
Step 2: Brown the fresh mushrooms
Cook the fresh mushrooms, start by covering them with a lid to release the moisture then remove the lid and let them get golden brown and remove to a plate.
Step 3: Cook the steak
Cook the steaks in the same skillet and remove to a plate and cover it with aluminum foil to rest while you finish the sauce.
Step 4: Create the sauce
Add shallots, garlic and butter, then add flour and seasonings and the reconstituted mushrooms.
Step 5: Add some liquid
Once softened add Marsala wine and chicken broth and let it thicken.
Step 6: Add the mushrooms
Once thickened add back the browned mushrooms and pour over the cooked steaks.
This might sound like a lot of steps but it really won’t take long and the magical flavor is worth every step. This took me about 40 minutes from start to finish. You can shorten the time by browning the mushrooms ahead of time.
Serve Steak Marsala over mashed potatoes, or egg noodles to soak up every bit of the mushroom sauce.
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Pan-Seared Steak Marsala with Mushroom Wine Sauce
Equipment
Ingredients
- 1 cup chicken or beef broth
- ½ ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 12 ounces fresh cremini mushrooms sliced thin
- salt and pepper
- 4 6 ounce steaks
- 1 shallot minced
- 1 tablespoon flour
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ¾ cup sweet marsala plus 1 tablespoon
- 4 tablespoons butter chilled and cubed
- 1 tablespoon parsley chopped
- 2 teaspoons lemon juice
Instructions
- Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve the liquid. Finely chop the mushrooms.
- Add 1 tablespoon of oil to a skillet over medium-high heat. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until the liquid has evaporated and the mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
- Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turn over and cook until a meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.
- Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, the reconstituted dried mushrooms, a pinch of salt and pepper. Cook until the shallots have softened. Stir in ¾ cup of Marsala wine, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
- Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.
Video
Barbara’s Tips + Notes
- You can use either chicken or beef broth.
- You can substitute chicken broth for Marsala wine.
- The steak will continue to cook while it is resting so remove it at a slightly lower temperature than what you prefer.
Nutrition
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Jessica Robinson says
This steak Marsala looks SO darn good! Perfect for a weekend dinner with the family!
Barbara Curry says
It would be great with your Blueberry Slab Pie!
Sandy says
Quick and very good! Yum!
Barbara Curry says
Marsala adds so much flavor, glad it was a hit.
Janet Bradley says
Man, this sounds amazingly delicious. Except…..I HATE MUSHROOMS!!!!!! But I soooo much
want to make this. Can it be made without them? Do they add that much flavor to the recipe that they are needed. Maybe jut make it and pick them out.
Barbara Curry says
The mushrooms are what really add the flavor. You could strain out the mushrooms at the end if you don’t like the texture. But if you don’t like mushrooms, I don’t think you’ll like this sauce. Try just a straight marsala sauce like the one I use for marsala meatballsChicken Marsala Meatballs. Good luck! I