Mushroom Steak Marsala
A classic marsala wine sauce, enriched with savory mushrooms, complements sirloin steak in this hearty dish.
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Instructions
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Season sirloin steaks with olive oil, salt, and pepper; allow them to rest for 30 minutes.
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Reserve 1 tablespoon of flour, then dredge the seasoned steaks in the remaining flour, shaking off any excess.
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Heat a large skillet over medium-high heat, add 2 tablespoons of butter, and sear the steaks until browned and medium-rare, turning once.
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Transfer steaks to a platter and tent with foil to keep warm.
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Add mushrooms and onions to the pan drippings, sprinkle with salt, and stir-fry until golden; remove mushrooms with a slotted spoon and set aside.
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Whisk the reserved 1 tablespoon of flour into the pan drippings, cook for 1 minute, then whisk in Marsala wine and cook for another minute until thickened.
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Pour in beef broth, bring to a boil, scrape up any browned bits, and reduce the liquid by half until thickened.
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Whisk in the remaining 2 tablespoons of butter; taste and adjust seasoning as needed.
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Return the cooked mushrooms to the sauce and stir to combine and reheat.
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Return the steaks to the pan, turn to coat with sauce, and cook for 1 to 2 minutes to re-warm.
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Divide mushroom Marsala sauce evenly over the steaks and serve immediately.