Go Back
–+ servings
A plate of Steak Marsala topped with a rich mushroom sauce, garnished with chopped parsley. A fork rests on the side of the dish. The steak is sliced, revealing a medium-rare interior. The overall presentation is appetizing and savory.

Pan-Seared Steak Marsala with Mushroom Wine Sauce

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.
Course: entree
Cuisine: American
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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 Notes + Tips
  • 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

Calories: 409kcal | Carbohydrates: 16g | Protein: 19g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 367mg | Potassium: 796mg | Fiber: 1g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg
QR Code linking back to recipe