Best Steak Marsala Recipe with Mushrooms
Steak Marsala is the ultimate comfort-meets-elegance dish! Tender, juicy steaks are pan-seared and simmered in a rich, buttery mushroom Marsala sauce, bringing bold, savory flavor to your table with minimal effort. It's perfect for a special dinner but easy enough for a weeknight meal.
Servings: 2 -4 servings
Equipment
Ingredients
Steak:
- 2 boneless ribeye filet mignon, or New York strip steaks
- Salt and black pepper to taste
- 2 tablespoons olive oil
Marsala Mushroom Sauce:
- 2 cups cremini or button mushrooms thinly sliced
- ½ cup Marsala wine
- 1 cup beef or chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh Parsley chopped, for garnish
Instructions
Prep and Sear the Steaks:
- Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature—season steaks on both sides generously with salt and black pepper. Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a heavy, oven-safe skillet over high heat. Once the oil is hot, add the steaks to the hot skillet. Cook for about 2-3 minutes on each side to get a nice sear.
- Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare. Adjust cooking time based on your desired level of doneness- 55C/130F for medium rare and 57C/135F for medium.
- Remove the skillet from the oven and transfer the steaks to a plate. Tent them with aluminum foil to rest.
Make the Marsala Mushroom Sauce:
- Add olive oil and butter in the same skillet you used for the steaks. Heat over medium-heat. Add the chopped shallot and cook until it becomes translucent.
- Stir in the minced garlic and thyme, and cook for another minute.
- Add the sliced mushrooms and cook for about 5 minutes, or until they are browned. Sprinkle the mushrooms with flour and stir to coat.
- Pour in the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Add the beef or chicken broth and simmer for about 5 minutes until the sauce thickens. Reduce the heat to low and stir in the heavy cream. Simmer for 5-7 minutes until the sauce thickens further. Stir occasionally.
- Season the sauce with salt and black pepper to taste.
Serve:
- Slice the rested steaks against the grain into thick slices.
- Place steak on a plate and spoon the Marsala mushroom sauce. Garnish with additional fresh thyme or chopped parsley if desired.
- Enjoy your homemade Steak Marsala with Mushroom Sauce! This dish pairs wonderfully with polenta, mashed potatoes, or a side of green vegetables.
Notes
- Don’t hold back on salt and freshly ground black pepper. A well-seasoned steak is the foundation of great flavor.
- Get your pan nice and hot before adding the steak. This creates a beautiful golden-brown crust and locks in the juices.
- For the juiciest results, cook the steak to your preferred doneness using a meat thermometer. Overcooking can make it dry and tough.
- Once cooked, let the steaks rest for 5 minutes before slicing. This helps the juices settle back into the meat instead of running out.
- For tender bites every time, cut the steak across the grain rather than with it.
Nutrition
Calories: 1057kcal | Carbohydrates: 19g | Protein: 51g | Fat: 81g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 38g | Trans Fat: 0.2g | Cholesterol: 220mg | Sodium: 637mg | Potassium: 1171mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1132IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 5mg
