What is Marsala and how long will it last:
What can I use instead of Marsala for Steak Marsala:
How do you make a rich, buttery mushroom sauce for Steak Marsala:
First start with two types of mushrooms. To get a rich mushroom flavor, I used 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 with water but the rehydrating liquid adds so much flavor to the sauce. Don’t pour it out! If you’re interested in mushrooms, check out this helpful post from Epicurious.
Once you’ve rehydrated the mushrooms and reserved the liquid for the end, brown the fresh mushrooms and remove them from the skillet. Cook the steaks in the same skillet and remove, keeping them covered to stay warm while you finish the sauce which doesn’t take long.
Next cook some shallots with flour, garlic, rosemary and the reconstituted porcini mushrooms along with the reserved liquid and Marsala and let it cook about 5 minutes.
Add some butter to your sauce and a little lemon juice and the browned cremini mushrooms and serve over your steaks.
What sides would be great with steak Marsala
- Mashed potatoes
- Corn pudding
- Roasted cauliflower
- Mac & Cheese
- Crunchy roasted potatoes
- Cucumber and corn salad
- Broccoli salad
- Spinach and strawberry salad
- Sour Cream knots
- Buttery dinner rolls
What dessert would go with Marsala steak
If you make Steak Marsala, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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- 1 cup chicken broth
- ½ ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 12 ounces cremini mushrooms sliced thin
- salt and pepper
- 4 6 ounce sirloin 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
- Add 1/2 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 liquid. Chop mushrooms until fine.
- Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh crimini 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 liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil 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 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 shallot, flour, garlic, rosemary, porcini mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in 3/4 cup of Marsala, reserved mushroom liquid and 1/2 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 crimini mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.