Steak Marsala

Serve Steak Marsala with mashed potatoes or egg noodles.

Steak Marsala


  • 4 beef tenderloin steaks, cut 3/4-inch thick (about 4 ounces each)
  • 1/2 cup dried porcini mushrooms
  • 4 teaspoons all-purpose flour, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped onion
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups thinly-sliced shiitake mushroom caps (about 4 ounces)
  • 1 1/2 cups thinly-sliced cremini mushrooms (about 4 ounces)
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup Marsala wine
  • 2/3 cup beef broth
  • Chopped chives


  1. Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand for 30 minutes or until tender.
  2. Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
  3. Combine 3 teaspoons flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
  4. Heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon olive oil. Cook steaks for 4-5 minutes on each side or until internal temperature reaches 135 degrees F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
  5. Heat remaining 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; sauté for 2-3 minutes or until onion is tender.
  6. Add remaining 1/2 teaspoon salt, porcini, shiitake, cremini mushrooms and thyme; sauté for 4-5 minutes or until mushrooms release moisture and darken.
  7. Evenly sprinkle remaining 1 teaspoon flour; cook 1 minute stirring constantly.
  8. Stir in wine; cook for 1 minute.
  9. Add broth; bring to boil, reduce heat and simmer for 2-3 minutes or until thickened.
  10. Return beef to pan and cook for 2-3 minutes or until heated being careful not to overcook beef (145 degrees F).
  11. Sprinkle with chives and serve.

Yield: 4 servings

Nutrition information per serving: Calories 970; Total fat 8 g (Sat. fat 1.5g; Trans fat 0g); Cholest. 15 mg; Sodium 970 mg; Total Carb. 19 g; Fiber 4g; Total Sugars 4g; Protein 14g; Vit D (0% DV); Calcium (2% DV); Iron (30% DV); Potas. (8%DV)

Recipe and photo used with permission from: Texas Beef Team

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