Steak with Marsala sauce recipe
- Meat and poultry
- Cuts of beef
- Sirloin steak
The rich, smokey flavour of Marsala wine sauce perfectly complements a good sirloin steak.
28 people made this
- 1 (500g) (2.5cm thick) boneless sirloin steak
- knob butter
- 75g sliced mushrooms
- 85g sliced onion
- 75ml dry Marsala
- 60ml water
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons beef boullion or concentrated stock
- 1 pinch ground black pepper
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat the grill, and set the oven rack about 8cm from the heat source.
- Trim fat from steak. Place steak on cold tin; grill for 5 minutes. Turn, and grill until desired degree of doneness - 3 to 7 additional minutes for rare, 8 to 10 additional minutes for medium.
- Make the sauce while the steak is cooking. Melt butter in a small saucepan, and add mushrooms and onion; cook and stir until tender. Stir in Marsala, water, parsley, beef stock concentrate and pepper. Simmer, uncovered, until liquid is reduced to 175ml, about 4 minutes.
- Slice steak, and serve with Marsala sauce.
Reviews & ratingsAverage global rating:(22)
Reviews in English (17)
Fast, easy and good. I doubled the amount of marsala, water, and beef base. I added a little more mushrooms and onions.Sauce added a lot of flavor to the steak.-16 Apr 2009
by Cindy in Pensacola
I thought this was excellent with my grilled tenderloins. I didn't have any mushrooms so I just left those out and I added a bit more marsala since it reduced to almost nothing. The flavor was fantastic and I poured some of it over my baked potato too. Great, guilt free sauce since no butter is used.-20 Nov 2009
Easy and delicious. On Thursday nights, I cook for my husbands buddies. He sets the table, and I prepare the meal. I marinate the steak and he grills. The Marsala Wine sauce was an afterthought. So glad I did. The sauce complimented the steak unbelieveably. Side dishes were baked asparagus spears wilth balsamic vinegar and soy sauce, stuffed sweet potatoes with brown sugar, pecans and marshmellows, and homemade pecan pie... I didn't have to wash the dishes and clean up the kitchen. They did.. !!!!-20 Nov 2009
Steak Frites and Marsala Sauce
Remember the days of strolling down the streets of Paris, stopping at a café to have that perfectly cooked steak with frites and salad on the side? Don't remember? Never happened? Well, it's happened now, with this steak stunner you'll be surprised you made yourselves. No French dictionary or walking shoes required!
Steak with Marsala sauce recipe - Recipes
- 4 6 oz. Fillets
- 1/2 c. Butter
- 1/2 c. Heavy Whipping Cream
- 1/2 c. Marsala Wine
- 4 large Cremini Mushrooms, sliced
- All Purpose Seasoning
- Salt and Pepper
To begin, you will need to slice the mushrooms.
Then place a skillet over medium/high heat and add 2 tbsp. of butter.
Once the skillet is hot and the butter has melted, add the mushrooms.
Cook until the mushrooms are soft and tender, about 4-5 minutes.
Remove from the pan and place in a dish on the counter.
Add the rest of the stick of butter to the pan and let it melt.
Then add the Marsala wine.
Then the heavy whipping cream.
I never said this dish was healthy. It is EXTREMELY indulgent, but you have to treat yourself sometimes!
Whisk it all together and let simmer until it thickens.
Return the mushrooms to the pan.
Stir and sit to the side.
Now it is time to focus on the steaks.
I used a 2 in. 6 oz. fillet for this, but any steak will do.
However the cooking times will vary if you use a different cut.
You always want to cook your steaks at room temperature, so about 30 minutes prior to cooking, set them out on the counter.
Once at room temperature, you will want to season them.
I start with salt and pepper.
Then a little of my homemade All-Purpose Seasoning.
I gently rub the seasoning into the fillets.
Then I take them out to my preheated grill.
I cook them over a medium/high heat for 5-6 minutes per side.
I know that seems like a long time, but remember, this is a THICK steak.
This will yield the PERFECT medium steak.
Cook a little longer for well done, a little less for medium rare or rare.
Once the steaks are done, remove them from the grill and let them rest for 10 minutes.
Now serve with creamy mashed potatoes and steamed vegetables, pour the luscious Marsala sauce over the steak, and you are ready to eat!
This Steak Marsala Recipe is perfect for ANY special occasion or if you just simply want to treat yourself. And let's face it, you DESERVE to treat yourself from time to time.
OH MY STARS! This is amazing! Look at this perfectly cooked steak. Beautiful. So don't be afraid of a little indulgence and get in the kitchen and make this TONIGHT. You will be glad you did! And as always.
Steak Marsala with Mushrooms
Marsala wine and mushrooms combine to give these steak recipe a wonderful topping.
- 16 ounces of sirloin steak
- 1/2 tsp of Mediterranean sea salt
- Pinch of Freshly ground cracked black pepper
- 1 rabkseoiib if Fresh parsley
For the Marsala sauce
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, sliced
- 1 tablespoons fresh thyme
- pinch of Mediterranean sea salt
- dash of Freshly ground cracked black pepper
- 1/2 cup water
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 2 tbsp cold butter
- Place the steaks on a serving dish, and bring the butter to room temperature.
- Meanwhile, heat the olive oil in a medium pan over a medium heat.
- Add the water, mushrooms and thyme, sprinkle with salt and pepper. Cook until the mushrooms just start to soften and release their juices, about 3-4 minutes
- Pour in the Marsala wine and heavy cream. Simmer until thickened about 10-15 minutes. Remove from heat and allow to cool a couple minutes - now it is time to start the steaks.
- Heat a large skillet to medium-high-high heat. Season the steaks with salt and pepper. Add the butter to the skillet and cook to your desired done-ness. I like mine medium rare, so I cook them for 5 minutes per side.
- Pour over the Marsala sauce, sprinkle with parsley, and serve immediately.
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Sunday 11th of November 2018
My sauce never thickened, got any advice?
Monday 12th of November 2018
Hi Chelsea. Not sure why it wouldn't thicken. It might have something to do with how high the burner is and how long you cook the sauce. Did you make any adjustments to the amounts? One thing that works if a sauce is too thin, is to add 1 tbsp of corn starh or arrowroot powder with some water and stir it into the sauce. This will thicken any sauce quickly. Carol
Wednesday 30th of December 2015
what do you do with the butter?
Wednesday 30th of December 2015
Hi Kathy. Whoops. The butter is used to cook the steaks. I've edited the recipe to show this. Thanks for pointing out my oversight. Carol
Tuesday 24th of February 2015
why doesn't my sauce look as brown.
Tuesday 24th of February 2015
HI Trisha. The color comes primarily from the depth of the wine, I would say. You could try a wine with a deeper color, or even substitute some beef broth some of the wine.
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Hi, I&rsquom Carol!
I love to garden and cook (with a few DIY projects thrown in for fun).
I come from a long line of gardeners, and have always loved to experiment with food and recipes.
To make a true marsala sauce, you need to use Marsala wine. You can find sweet varieties and dry varieties. Since this recipe is savory, I recommend using a dry Marsala wine. Sweet Marsala wine is usually used in desserts.
Marsala wine is not hard to find. In fact, most major grocery stores should have it!
Since it’s frequently used in cooking, you’ll most likely find it in the condiment aisle with vinegars and other cooking wines. You can also look in your wine and beer aisle.
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Medium Pan
- 1 Colander
Before You Cook
Preheat oven to 375 degrees
If using any fresh produce, thoroughly rinse and pat dry
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: evaporated milk, green onions
Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat.
Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes. Remove pan from heat and whisk in butter and rosemary.
Heat the oil in a frying pan. Season the steak with salt and pepper and add it to the hot oil. Cook the steak for 2-4 mins on each side, depending on how well you like the steak cooked. Remove the steak from the pan and keep it warm while making the sauce (this also gives the steak time to rest before serving it)
Add the sliced mushrooms to the pan and cook for 4-5 mins, or until they have softened and started to turn golden. Pour in the masala, and leave the mixture to bubble until the masala has reduced to about 1 tbsp, then pour the cream into the pan. Bring the cream to the boil, then reduce the heat and simmer the sauce until it has thickened.
Add the crumbled Stilton to the pan and stir until it starts to melt. Taste the sauce and add salt and pepper if necessary.
Transfer the steak to serving plates and spoon the sauce over and serve immediately.
- 4 beef tenderloin steaks, cut 3/4-inch thick (about 4 ounces each)
- 1/2 cup dried porcini mushrooms
- 4 teaspoons all-purpose flour, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 4 garlic cloves, thinly sliced
- 1 1/2 cups thinly-sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly-sliced cremini mushrooms (about 4 ounces)
- 1 teaspoon fresh thyme, chopped
- 1/2 cup Marsala wine
- 2/3 cup beef broth
- Chopped chives
- Place porcini mushrooms in a small bowl cover with boiling water to rehydrate. Cover and let stand for 30 minutes or until tender.
- Drain, reserving the liquid rinse mushrooms. Thinly slice set aside.
- Combine 3 teaspoons flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
- Heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon olive oil. Cook steaks for 4-5 minutes on each side or until internal temperature reaches 135 degrees F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
- Heat remaining 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic sauté for 2-3 minutes or until onion is tender.
- Add remaining 1/2 teaspoon salt, porcini, shiitake, cremini mushrooms and thyme sauté for 4-5 minutes or until mushrooms release moisture and darken.
- Evenly sprinkle remaining 1 teaspoon flour cook 1 minute stirring constantly.
- Stir in wine cook for 1 minute.
- Add broth bring to boil, reduce heat and simmer for 2-3 minutes or until thickened.
- Return beef to pan and cook for 2-3 minutes or until heated being careful not to overcook beef (145 degrees F).
- Sprinkle with chives and serve.
Nutrition information per serving: Calories 970 Total fat 8 g (Sat. fat 1.5g Trans fat 0g) Cholest. 15 mg Sodium 970 mg Total Carb. 19 g Fiber 4g Total Sugars 4g Protein 14g Vit D (0% DV) Calcium (2% DV) Iron (30% DV) Potas. (8%DV)
Recipe and photo used with permission from: Texas Beef Team
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Trim separable fat from steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 3 to 7 minutes more for rare or 8 to 12 minutes more for medium.
Meanwhile, for sauce, spray a cold medium saucepan with nonstick coating. Preheat the saucepan over medium heat. Add mushrooms and onion. Cook and stir until tender.
Stir in Marsala, the water, snipped parsley, beef bouillon granules, and pepper. Bring to boiling. Boil gently, uncovered, about 4 minutes or until liquid is reduced to 3/4 cup.
Slice steak and serve sauce over steak slices. Garnish with tomato roses and parsley sprigs, if desired.