Best Mushroom Steak Marsala Recipes

Sirloin Steak with Mushroom Marsala Sauce image

Provided by Robert Irvine : Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/4 cup olive oil
2 finely diced shallots, or 1 white onion, finely diced
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Marsala wine
1 cup beef stock
1 tablespoon freshly chopped thyme leaves
8 (8 to 10-ounce) New York Strip steaks
Salt and freshly ground black pepper
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped

Steps:

Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

Mushroom Steak Marsala image

Provided by Philly Fan

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 small fillets or 4 small sirloin steaks
salt and pepper
2 tablespoons butter, divided
2 large portabella mushroom caps, diced
1 shallot, diced (or half a mild onion)
2 minced garlic cloves (or 2-3 teaspoons minced garlic)
2 cups chicken broth
1 1/2 teaspoons dried rosemary (add more or less to your taste)
1/2 cup marsala wine (you can add more to your taste)
1 -2 tablespoon flour, to thicken the sauce

Steps:

Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
Stir in 1 or 2 Tablespoons flour and set aside.
Salt and pepper the steaks to taste
Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later).
Remove from pan and let it rest covered in a separate covered container.
Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
Add the chicken broth mixture and the wine.
Cook down the sauce by about half. Add the last tablespoon of butter.
Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!