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Creamy Steak Marsala

Creamy Steak Marsala That Will Steal Your Heart Tonight

This Creamy Steak Marsala recipe is a comforting embrace on a plate, ready in under an hour and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 24 ounces Filet Mignon This cut offers unmatched tenderness; substitute with ribeye or sirloin if desired.
  • 1.5 teaspoons Kosher Salt Essential for enhancing the steak’s flavor.
  • 0.75 teaspoon Black Pepper Freshly ground for added kick.
For the Sauce
  • 8 ounces Baby Bella Mushrooms Provides earthy flavor; substitute with cremini or omit if desired.
  • 4-6 cloves Garlic Freshly minced for aroma and flavor.
  • 0.33 cup All-Purpose Flour For coating and thickening the sauce; swap for gluten-free flour if needed.
  • 1 teaspoon Garlic Powder Boosts garlic flavor.
  • 1 teaspoon Onion Powder Adds subtle sweetness.
  • 2 tablespoons Unsalted Butter Creates a rich sauce; use dairy-free butter for lactose-free version.
  • 2 tablespoons Olive Oil For searing steak.
  • 15 stems Fresh Thyme Imparts herbal flavor; dried thyme can be used as an alternative.
  • 0.5 cup Marsala Wine Provides sweetness; use dry marsala for cooking.
  • 0.75 cup Beef Stock Contributes depth to the sauce.
  • 0.33 cup Heavy Cream For distinctive creaminess; substitute with coconut milk for dairy-free option.

Equipment

  • Large Skillet
  • Wire Rack
  • Small bowl

Method
 

Step-by-Step Instructions for Creamy Steak Marsala
  1. Season the filet mignon with kosher salt and black pepper. Let rest at room temperature for 30 minutes.
  2. Slice the baby bella mushrooms and mince the garlic. Mix flour, garlic powder, and onion powder in a small bowl.
  3. In a large skillet, heat olive oil and butter over medium-high heat. Sear steaks for 2-3 minutes on each side.
  4. Remove steaks and prepare the sauce by adding mushrooms and sautéing for 2-3 minutes. Add garlic and thyme, then deglaze with marsala wine.
  5. Incorporate beef stock and simmer until reduced. Stir in heavy cream and return steaks to skillet, spooning sauce over them.
  6. Plate the steaks and pour the mushroom marsala sauce over the top. Serve immediately.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 10gProtein: 45gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gCholesterol: 150mgSodium: 850mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 3mgCalcium: 30mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Reheat gently on stovetop, adding stock or cream if thick.

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