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Creamy Steak Marsala

Creamy Steak Marsala: Indulge in a Luxurious Dinner Delight

Indulge in a luxurious dinner with this Creamy Steak Marsala featuring tender filet mignon and a rich mushroom sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 24 ounces Filet Mignon Substitute with beef tenderloin or sirloin for a more affordable option.
  • 1.5 teaspoons Kosher Salt Enhances the natural flavors of the steak.
  • 0.75 teaspoons Black Pepper Adjust to taste.
For the Sauce
  • 8 ounces Baby Bella Mushrooms Substitute with Cremini or omit for a mushroom-free sauce.
  • 4-6 cloves Garlic Infuses the dish with aroma and depth of flavor.
  • 0.33 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Garlic Powder Enhances garlic flavor; can be omitted if desired.
  • 1 teaspoon Onion Powder Adds sweet onion flavor.
  • 2 Tablespoons Unsalted Butter Provides richness and depth to the sauce.
  • 2 Tablespoons Olive Oil For searing the steaks.
  • 15 stems Fresh Thyme Substitute with dried thyme if necessary.
  • 0.5 cup Marsala Wine Choose dry or cooking marsala.
  • 0.75 cup Beef Stock Substitute with vegetable stock for a lighter flavor.
  • 0.33 cup Heavy Cream Substitute with a dairy-free cream if needed.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Creamy Steak Marsala
  1. Start by seasoning the filet mignon generously with kosher salt and black pepper. Allow the steaks to rest at room temperature for about 30 minutes.
  2. While the steaks are resting, prepare your ingredients. Slice the baby bella mushrooms thinly, and mince the garlic cloves. In a small bowl, combine the all-purpose flour, garlic powder, and onion powder.
  3. Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of unsalted butter. Sear the filet mignon for 2-3 minutes on each side.
  4. In the same skillet, add the remaining tablespoon of unsalted butter, then the sliced mushrooms. Sauté for 2-3 minutes until they start to soften.
  5. Pour the marsala wine into the skillet, scraping the bottom to release flavorful bits. Allow to simmer for about 3-4 minutes, reducing by half.
  6. Stir in the beef stock and simmer for another 3-4 minutes. Then, add the heavy cream and return the seared steaks back to the skillet.
  7. Plate the filet mignon whole or sliced, generously topping them with the creamy mushroom marsala sauce.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 30gProtein: 45gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 750mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Letting the filet mignon rest before cooking ensures even heat distribution throughout. Proper seasoning and sautéing of mushrooms are crucial for best flavor.

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