Mushroom Steak Marsala

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/20/21
Mushroom Steak Marsala

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 25 mins
Rest: 30 mins
Total: 70 mins
Servings: 2 servings
Nutrition Facts (per serving)
1057 Calories
68g Fat
23g Carbs
82g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1057
% Daily Value*
Total Fat 68g 88%
Saturated Fat 31g 156%
Cholesterol 322mg 107%
Sodium 3353mg 146%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 82g
Vitamin C 1mg 4%
Calcium 106mg 8%
Iron 7mg 37%
Potassium 1610mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sirloin steaks take the place of veal in this classic Italian-style Marsala dish. It is further beefed up with the addition of hearty mushrooms to the delicious sauce. If you want to splurge, substitute strip steaks for the sirloin.

Aside from the requisite Marsala wine, the key to this recipe is using a thick cut of steak. It should be seared to no more than medium-rare doneness to maintain a tender and succulent texture. Dry Marsala is used here because it adds more depth of flavor to stand up to the beef. Sweet Marsala is often used for veal or chicken versions of this dish because the protein is more delicate.

Serve steak Marsala with freshly-cooked noodles, buttered rice, or crusty bread to soak up all of the delicious sauce.

Ingredients

For the Steaks:

  • 2 (8- to 10-ounce) sirloin steaks, about 1 1/2-inch-thick

  • 2 teaspoons olive oil

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup all-purpose flour

  • 2 tablespoons unsalted butter

For the Sauce:

  • 8 ounces cremini mushrooms, thickly sliced

  • 2 tablespoons minced onion

  • 1/2 teaspoon kosher salt, more to taste

  • 1/2 cup marsala wine

  • 1/2 cup beef broth

  • 2 tablespoons unsalted butter, room temperature

  • Freshly ground black pepper, to taste

Steps to Make It

Cook the Steaks

  1. Gather the ingredients.

    Mushroom Steak Marsala, steak ingredients

    The Spruce / Diana Chistruga

  2. Rub the steaks with olive oil and season generously with salt and pepper. Let rest at room temperature for 30 minutes.

    seasoned steaks on a plate

    The Spruce / Diana Chistruga

  3. Set one tablespoon flour aside. Dredge the seasoned steaks in the remaining flour, shaking off any excess.

    floured steaks on a plate

    The Spruce / Diana Chistruga

  4. Heat a large, deep, heavy skillet over medium-high heat. When hot, add 2 tablespoons of butter and swirl to coat the pan. Sear the steaks to medium-rare doneness, or until nicely browned on both sides, turning only once.

    steaks cooking in a skillet

    The Spruce / Diana Chistruga

  5. Remove the steaks to a platter and keep warm by tenting with foil.

    cooked steaks on a plate

    The Spruce / Diana Chistruga

Make the Sauce and Plate

  1. Gather the sauce ingredients.

    Mushroom Steak Marsala, sauce ingredients

    The Spruce / Diana Chistruga

  2. Add the mushrooms and onions to the pan drippings left from the steak. Sprinkle with kosher salt. Stir fry until lightly golden and mushrooms release their liquid. Remove the mushrooms with a slotted spoon and set aside.

    mushrooms cooking in a skillet

    The Spruce / Diana Chistruga

  3. Whisk the reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in the Marsala wine and cook for 1 minute until thickened.

    drippings, flour and Marsala wine mixture in a pan

    The Spruce / Diana Chistruga

  4. Add the beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened.

    beef broth added to the mixture in the pan

    The Spruce / Diana Chistruga

  5. Whisk in the remaining 2 tablespoons of butter. Taste and adjust the salt and pepper if necessary.

    butter added to the Marsala mixture

    The Spruce / Diana Chistruga

  6. Return the cooked mushrooms to the sauce, stirring to combine and reheat.

    mushrooms added to the Marsala mixture

    The Spruce / Diana Chistruga

  7. Return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.

    steaks cooking together with the Marsala mushroom sauce

    The Spruce / Diana Chistruga

  8. Divide mushroom Marsala sauce evenly over the steaks and serve.

    Mushroom Steak Marsala

    The Spruce / Diana Chistruga

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