Mushroom Steak Marsala
Elevate your dinner table with this decadent Mushroom Steak Marsala, a restaurant-quality dish you can easily master at home. Perfectly seared ribeye, sirloin, or filet mignon steaks are paired with a luxuriously creamy Marsala wine sauce, bursting with the earthy flavors of golden-brown cremini mushrooms and fragrant fresh thyme. This recipe strikes a harmonious balance of savory beefiness and sweet, nutty undertones from the Marsala, enhanced by a rich splash of heavy cream. Ready in just 40 minutes, this impressive steak dinner is ideal for date nights, special occasions, or when you want to treat yourself to a gourmet experience. Serve with mashed potatoes, roasted vegetables, or a crusty loaf of bread to soak up every last drop of the heavenly sauce.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic cloves, minced
- 1 cup Marsala wine
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the steak pieces with salt and black pepper. Let them rest at room temperature for 10 minutes.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. When the pan is hot, sear the steaks for 3-4 minutes per side (for medium-rare) or until they reach your desired doneness. Remove the steaks from the skillet and set them aside, loosely covered with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
Add the minced garlic to the skillet with the mushrooms and cook for an additional minute until fragrant.
Deglaze the skillet by pouring in the Marsala wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for about 2-3 minutes until slightly reduced.
Stir in the beef broth and thyme leaves. Allow the sauce to simmer for 5 minutes until it thickens slightly.
Reduce the heat to low and stir in the heavy cream. Let the sauce cook for another 2-3 minutes until creamy and well combined.
Return the steaks to the skillet, spooning the mushroom Marsala sauce over them. Let the steaks warm through in the sauce for 1-2 minutes.
Serve each steak with a generous portion of mushroom Marsala sauce. Garnish with fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 33.2 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
