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Steak Marsala

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Steak Marsala is the perfect date night meal! It is easy to prepare, quite impressive and loaded with complex flavors and textures! When my mom and I go to Carrabba’s for dinner, she orders the Marsala topped Filet and I order the Shrimp Scampi topped Filet. We are pretty boring that way, we like what we like and we stick with it!!

Steak Marsala topped with mushroom sauce on a blue plate

Since I already recreated my own version of Shrimp Scampi topped Filet Mignon, I figured it was time to create my own Steak Marsala. What you see here on the blue plates is filet mignon, but you can use any cut of steak that you like…or can afford, sirloin is delicious as well.

Overhead shot of Steak Marsala topped with mushroom sauce on a blue plate with a plate of asparagus in the background

How to make Steak Marsala:

Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.

Two steaks seasoned with garlic pepper sitting on paper towels

Both steaks are 6 ounces. The one on the left is thinner, about 1/2-inch and the one on the right is closer to 1-inch thick.

Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.

Two steaks in a skillet with melted butter and oil

Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.

Two seared steaks in a skillet with hot oil and butter

Remove steak from the skillet and place on a plate. Cover with foil and set aside.

Two medium-rate steaks on a white plate

Reduce heat to medium and add the mushrooms and shallots to the skillet.

Shallots and mushrooms added to the hot skillet

Cook for five minutes, stirring occasionally. If the pan seems to dry add additional oil.

Add the wine and reduce heat medium-low. Simmer for two minutes.

Add the wine to the skillet with the mushrooms and shallots

Add the bone broth and Dijon mustard. Adjust heat to medium and simmer until sauce is reduced by half, about 5 minutes.

Add the bone broth and simmer until sauce is reduced by half

Spoon the mushrooms and sauce over the steaks, sprinkle with parsley and serve.

A mushroom sauce topped Steak Marsala on a blue plate with a bowl of asparagus in the background

Perfection!! I served my steaks with Instant Pot Asparagus cooked for “0” minutes on Manual because they are very skinny.

Recipes Notes & Tips

  • My steaks were different sizes. One was about 1-inch thick, the other was more like 1/2-inch. I only cooked the thinner steak for 4 minutes, and the thicker one for 5 minutes on the second side to guarantee that they would be Medium Rare.
  • It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
  • The cooking times listed are GUIDELINES, but should be a good starting point.
  • Error on the side of under cooked!
  • The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.

COOKING TIMES FOR THE PERFECT STEAK:

   Rare              Medium Rare     Medium        Medium Well

(120 – 130)            (130 – 140)             (140 – 150)          (150 – 160)

1-inch thick:

8 minutes          10 minutes             13 minutes        18 minutes

1 1/4-inch thick:

10 minutes         12 minutes            15 minutes         20 minutes

1 3/4-inch thick:

12 minutes          14 minutes           18 minutes         22 minutes

2-inches thick:

13 minutes            15 minutes         19 minutes         23 minutes

MORE DELICIOUS STEAK RECIPES:

What to serve with Steak Marsala:

Enjoy!!

Steak Marsala topped with mushroom sauce on a blue plate

Steak Marsala

Steak Marsala is the perfect date night meal. It is easy to prepare, quite impressive and loaded with complex flavors and textures!
4.72 from 7 votes
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: sauce, recipe, wine, mushrooms, filet, tenderloin, Carrabba’s
Prep Time: 2 minutes
Cook Time: 23 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 623kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 12 ounces steak 2) 6 ounce – I used filet/tenderloin, but sirloin works too.
  • 1 teaspoon garlic pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 8 ounces cremini mushrooms stems removed, sliced – substitute your favorite mushrooms.
  • 2 shallots minced
  • ½ cup Marsala wine mine was sweet
  • ¾ cup beef bone broth or substitute beef stock
  • 1 teaspoon Dijon mustard
  • ½ teaspoon black pepper

Instructions

  • Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.
  • Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.
  • Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.
  • Remove steak from the skillet and place on a plate. Cover with foil and set aside.
  • Reduce heat to medium and add the mushrooms and shallots to the skillet.
  • Cook for five minutes, stirring occasionally. If the pan seems to dry add additional oil.
  • Add the wine and reduce heat medium-low. Simmer for two minutes.
  • Add the bone broth and Dijon mustard. Adjust heat to medium and simmer until sauce is reduced by half, about 5 minutes.
  • Spoon the mushrooms and sauce over the steaks, sprinkle with parsley and serve.

Notes

  • My steaks were different sizes. One was about 1-inch thick, the other was more like 1/2-inch. I only cooked the thinner steak for 4 minutes, and the thicker one for 5 minutes on the second side to guarantee that they would be Medium Rare.
  • It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
  • The cooking times listed are GUIDELINES, but should be a good starting point.
  • Error on the side of under cooked!
  • The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.

Nutrition

Calories: 623kcal | Carbohydrates: 18g | Protein: 41g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 167mg | Potassium: 1103mg | Fiber: 2g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 4mg

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3 Comments

  1. 5 stars
    One word, YUM! and I’m not usually a mushroom lover either. Just be careful not to overcook that sauce, I let it reduce for too long the first time I made this and blah, but the second time, fabulous!

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