Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, steak marsala. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Steak marsala is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Steak marsala is something which I have loved my entire life.
Make the sauce while the steak is cooking. Coat a small saucepan with cooking spray, and add mushrooms and onion; cook and stir until tender. Stir in Marsala wine, water, parsley, beef base, and pepper. Begin the Marsala sauce by heating the olive oil in a large saute pan.
To begin with this recipe, we have to prepare a few ingredients. You can have steak marsala using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Steak marsala:
- Take filets of beef trimmed 6 to 8 oz each
- Get idaho potatoes
- Get marsala, or madeira cooking wine
- Get softened butter
- Prepare beef stock or broth, stock preffered
- Get baby bella mushroom sliced thick
- Make ready half and half
- Make ready salt and pepper
- Take baby spinach, stems removed
- Prepare garlic minced
- Make ready olive oil
Steak Marsala: A Year Round Treat Now that it's summer and lots of us are grilling, this steak marsala is a great way to serve up that outdoor-grilled steak. But it doesn't have to be a summertime treat because there's other methods you can use to cook your steak. The main attraction here is the sauce. Steak with a rich, slightly sweet and savory Marsala sauce may be the best dish you make this fall.
Instructions to make Steak marsala:
- Preheat oven to 300°
- Peel and dice potatoes, and place in boiling water until soft. Drain when softened hold in pot to preserve heat.
- Meanwhile, place half and half and butter into small sauce pan over low heat. Do not let boil, just very low simmer until butter is melted. Remove from heat when combined
- Preheat cast iron skillet over medium high heat, and season filets generously with salt and pepper. I prefer kosher salt coarse grind for better flavor and fresh cracked pepper
- Add 2 tbsp of olive oil to skillet and when shimmering, place filets in and sear for 3 minutes on one side. Check for nice crust before turning over
- When filet has been turned over, place skillet into preheated oven for 5 minutes for med rare.
- Drain potatoes and mash, slowly adding milk and butter mixture to desired consistency. Do not over mix as this will make your mash feel pasty. Add parmesean at end and stir in.
- Heat olive oil in saute pan with minced garlic over medium heat. Saute for 2 minutes and add spinach. Toss until all leaves are coated and wilted nicely
- Remove steaks from skillet and cover with foil to allow resting.
- In same skillet, add oil, mushrooms, and scrape up and meaty bits. Cook mushrooms for 3 minutes, add madiera and allow to reduce 3 minutes over high heat. When reduced, add beef stock x and reduce for 5 minutes. Add 1 to 2 pats of butter at end to brighten sauce.
- Plate setup.
- Potatoes on bottom, steak on top, marsala sauce over all, and top steak with wilted spinach. Enjoy!!!
The main attraction here is the sauce. Steak with a rich, slightly sweet and savory Marsala sauce may be the best dish you make this fall. Steak Marsala with a buttery mushroom Marsala sauce will be a show stopper whether for family or your next dinner party. Steaks are great with minimal effort whether grilled with an herb marinade or covered in a creamy cognac sauce. Place the steaks on a serving dish, and bring the butter to room temperature.
So that’s going to wrap it up with this exceptional food steak marsala recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
