Irresistibly Creamy Steak Marsala: Your New Dinner Favorite
This Creamy Steak Marsala features tender steak in a rich Marsala sauce, a must-try indulgent dish for any occasion.
Equipment
- Large skillet
- Shallow bowl
- Meat Thermometer
Ingredients
For the Steak
- 4 pieces Filet Mignon Substitutes: ribeye or New York strip
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
For the Sauce
- 8 ounces Baby Bella Mushrooms Substitutes: cremini or button mushrooms
- 3 cloves Garlic Fresh, minced
- 1/4 cup All-Purpose Flour Can use gluten-free flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 1 teaspoon Fresh Thyme Can use dried thyme
- 1 cup Marsala Wine Substitutes: dry sherry or port
- 1 cup Beef Broth Substitutes: vegetable broth
- 1 cup Heavy Cream Substitutes: plant-based cream
Instructions
Preparation
- Pat dry each filet mignon and season generously with kosher salt and freshly ground black pepper. Let them rest at room temperature for 30-60 minutes.
- Thinly slice your baby Bella mushrooms and finely chop the garlic.
- In a shallow bowl, combine all-purpose flour with garlic powder and onion powder. Lightly coat the steaks with the mixture, shaking off any excess flour.
- Heat unsalted butter and olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until golden brown. Remove and cover to keep warm.
- In the same pan, add the sliced mushrooms and sauté until golden, about 5 minutes. Then add garlic and thyme, cooking for an additional minute.
- Pour in the Marsala wine, scrape brown bits from the pan, and let simmer for about 5 minutes.
- Stir in the beef broth and let simmer until slightly thickened, about 5 minutes. Mix in the heavy cream.
- Return the steaks to the pan to heat through, drape the sauce over the top, and serve.
Notes
Garnish with fresh thyme sprigs for a beautiful presentation. Adjust seasoning after reheating if necessary.