Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time:: 30 minutes
Total Time: 1 hour, 10 minutes
Yield: 2 servings
- 2 (8 to 10 ounces each) 1-1/2-inch thick sirloin steaks
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (about) all-purpose flour for dredging
- 2 Tablespoons butter
- 8 ounces crimini mushrooms, brushed clean and sliced thick
- 2 Tablespoons finely minced onion
- 1/2 teaspoon kosher salt
- 1/2 cup dry Marsala wine
- 1/2 cup strong beef broth
- 2 Tablespoons butter, at room temperature
Heat a large, deep heavy skillet over medium high heat. When hot, add butter and swirl to coat the pan. Sear steaks to medium-rare doneness, until nicely browned on both sides, turning only once. Remove to a platter and keep warm.
Add mushrooms and onions to the pan drippings. Sprinkle with kosher salt. Stir-fry until lightly golden and mushrooms release their liquid. Remove mushrooms with a slotted spoon and set aside.
Whisk reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in Marsala wine and cook for 1 minute until thickened, then add beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened and syrupy. Whisk in remaining 2 tablespoons of butter. Taste and adjust salt and pepper, if necessary.
Return the cooked mushrooms to the sauce and stir to combine, then return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.
Divide mushroom Marsala sauce evenly over the steaks.
Yield: 2 servings
Mushroom Steak Marsala Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.