PAN-FRIED STEAK WITH MARSALA SAUCE
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
Provided by MRSCAPIII
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- 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. Serve sauce over steaks.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g
MUSHROOM STEAK MARSALA
I wanted marsala one cold, rainy night and came up with this after combining pieces of two of my favorite recipes. It is pretty easy and was a big hit with the family. I served it over whole wheat cheese tortellini with roasted asparagus, but it would also be delicious with roasted or mashed potatoes and a veggie. The sauce is versatile enough that it would also be great with chicken if beef isn't your thing...You can also GRILL the steak.
Provided by Philly Fan
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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!
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
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.
TENDERLOIN STEAKS WITH MUSHROOM, MARSALA SAUCE
Make and share this Tenderloin Steaks With Mushroom, Marsala Sauce recipe from Food.com.
Provided by TinTN
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
- Add leek and garlic and saute until almost tender, about 5 minutes.
- Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
- Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
- Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
- Season to taste with salt and pepper.
- While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
- Brush steaks with olive oil.
- Sprinkle with salt and pepper.
- Grill to desired doneness, about 4 minutes per side for medium-rare.
- Place steaks on plates.
- Spoon sauce and mushrooms over and serve.
Nutrition Facts : Calories 824, Fat 65.3, SaturatedFat 28.9, Cholesterol 191.6, Sodium 331.5, Carbohydrate 7.5, Fiber 1.2, Sugar 2.4, Protein 43.6
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
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STEAK MARSALA WITH A CREAMY MUSHROOM SAUCE - BUTTER
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4.4/5 (20)Calories 409 per servingCategory Entree
- Add 1/2 cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.
- Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.
- Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turn over and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.
- Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in 3/4 cup of Marsala, reserved mushroom liquid and 1/2 cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
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Reviews 6Category BeefCuisine FrenchTotal Time 15 mins
- 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.
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