Creamy Mushroom Marsala Steak Recipe

Introduction

Steak Marsala is a rich and flavorful dish featuring tender filet mignon cooked in a creamy mushroom and Marsala wine sauce. Ready in just 30 minutes, it makes an impressive yet approachable meal for weeknights or special occasions.

Ingredients

• 4-6 ounce filet mignon steaks
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• ½ cup flour (for dusting)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (divided)
• 2 cups mushrooms, sliced (cremini and white button)
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 3-4 sprigs fresh thyme, leaves removed and roughly chopped
• 1/2 cup Marsala wine
• ½ cup low-sodium chicken stock
• ½ cup heavy cream

Instructions

1. Step 1: Preheat a medium-sized cast iron skillet over medium-high heat and drizzle with olive oil.
2. Step 2: Pat the steaks dry with paper towels, season evenly with salt and pepper on all sides, then dredge in flour, shaking off the excess.
3. Step 3: When the skillet is hot, sear the steaks for 2 minutes per side until both sides develop a deep char. Remove and set aside on a plate.
4. Step 4: Lower the heat to medium, add butter and more olive oil if needed, then add the sliced mushrooms. Sauté for 4-5 minutes until they start to brown.
5. Step 5: Add the chopped shallots and cook for another 2-3 minutes until softened and fragrant.
6. Step 6: Stir in the chopped garlic and thyme leaves, cooking for 1-2 minutes more.
7. Step 7: Pour in the Marsala wine, scraping the skillet bottom to loosen browned bits, and let the wine reduce slightly.
8. Step 8: Add the chicken stock and bring to a strong simmer. Let the liquid reduce for 1-2 minutes.
9. Step 9: Stir in the heavy cream and 1 tablespoon of butter. Nestle the steaks back into the sauce, basting them with the creamy mixture.
10. Step 10: Simmer gently on low heat until the sauce thickens slightly and the steaks are warmed through, about 3-4 minutes.
11. Step 11: Remove from heat and let the steaks rest for at least 5 minutes before slicing. Garnish with finely chopped parsley and serve.

Tips & Variations

• Use a mix of cremini and white button mushrooms for a deeper flavor and varied texture.
• For a dairy-free version, substitute heavy cream with coconut cream and use olive oil instead of butter.
• Dusting the steaks lightly with flour helps create a rich, velvety sauce by thickening the Marsala reduction.

Storage

Store leftover Steak Marsala in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to prevent the cream sauce from curdling. Adding a splash of chicken stock while reheating can help loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, while filet mignon is ideal for its tenderness, other cuts like ribeye or sirloin can also work well. Just adjust cooking times to match the thickness and tenderness of your chosen cut.

What can I serve with Steak Marsala?

Steak Marsala pairs beautifully with mashed potatoes, creamy polenta, or buttery pasta. Steamed vegetables or a simple green salad provide a fresh contrast to the rich sauce.

Creamy Mushroom Marsala Steak Recipe

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4.6 from 78 reviews

Steak Marsala is a classic Italian-American dish featuring tender filet mignon steaks seared to perfection and served with a rich and creamy mushroom Marsala wine sauce. This savory recipe combines the earthy flavors of cremini and white button mushrooms with the subtle sweetness of Marsala wine, finished with cream and fresh herbs for a luxurious dinner option ready in just 30 minutes.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Steak and Seasoning

• 4–6 ounce filet mignon steaks
• 1 teaspoon Kosher salt
• 1/2 teaspoon Ground black pepper
• ½ cup flour (for dusting)

Sauce and Sauté

• 2 tablespoons Olive oil
• 2 tablespoons unsalted butter (divided)
• 2 cups mushrooms (sliced- cremini and white button)
• 1 shallot (finely chopped)
• 2 garlic cloves (finely chopped)
• 3–4 sprigs fresh thyme (leaves removed and roughly chopped)
• 1/2 cup Marsala wine
• ½ cup low-sodium chicken stock
• ½ cup heavy cream

Instructions

1. Preheat the skillet: Preheat a medium-sized cast iron skillet over medium-high heat and drizzle with olive oil to prepare for searing the steaks.
2. Prepare the steaks: Pat the steaks dry with paper towels, season all sides evenly with kosher salt and ground black pepper, then dredge them in flour, shaking off the excess to create a light coating for a good sear.
3. Sear the steaks: Once the skillet is hot, sear the steaks for 2 minutes on each side until deeply charred, then remove them and set aside on a plate to rest temporarily.
4. Sauté mushrooms: Lower the heat to medium, add butter and more olive oil if necessary, and add the sliced mushrooms. Sauté for 4-5 minutes until the mushrooms start to deepen in color.
5. Add shallots: Add the finely chopped shallots to the mushrooms and continue sautéing for another 2-3 minutes until the shallots are soft and fragrant.
6. Add garlic and thyme: Stir in the garlic and chopped thyme leaves, cooking for another 1-2 minutes to release their aromas.
7. Add Marsala wine: Pour in the Marsala wine and let it reduce slightly, while scraping the bottom of the skillet to lift any browned bits.
8. Add chicken stock: Pour in the low-sodium chicken stock, bring the mixture to a strong simmer, and let the liquid reduce for 1-2 minutes to concentrate the flavors.
9. Finish sauce and return steaks: Stir in the heavy cream and 1 tablespoon of butter. Nestle the steaks back into the sauce along with any juices and baste the sauce over the steaks.
10. Simmer steaks in sauce: Continue cooking on low heat until the sauce slightly thickens and the steaks are warmed through, about 3-4 minutes.
11. Rest and serve: Remove from heat and let steaks rest for at least 5 minutes. Garnish with finely chopped parsley if desired, then slice and serve with the creamy Marsala mushroom sauce.

Notes

• Patting the steaks dry before seasoning helps achieve a better sear and crust.
• Sauté mushrooms until they are just browned to avoid sogginess in the sauce.
• Use low-sodium chicken stock to control the saltiness of the dish.
• Allowing the sauce to reduce intensifies the flavors and thickens the consistency.
• Let the steaks rest after cooking to retain their juices and ensure tender slices.

Keywords: Steak Marsala, Filet Mignon, Mushroom Sauce, Marsala Wine Sauce, Italian Steak Recipe