Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, steak marsala. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. 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.
Steak marsala is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Steak marsala is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook steak marsala using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Steak marsala:
- Take 2 filets of beef trimmed 6 to 8 oz each
- Prepare 8 oz idaho potatoes
- Take 1/2 cup marsala, or madeira cooking wine
- Get 1/4 c softened butter
- Take 1 c beef stock or broth, stock preffered
- Get 4 oz baby bella mushroom sliced thick
- Prepare 1/2 c half and half
- Prepare to taste salt and pepper
- Get 1 bag baby spinach, stems removed
- Take 2 cloves garlic minced
- Make ready olive oil
Heat a large sauté pan over medium-high heat until hot. Place steaks in hot skillet and immediately turn down the heat to medium high. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm. 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.
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!!!
Remove steaks from skillet to a platter and cover with aluminum foil to keep warm. 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. However, steak Marsala with a buttery mushroom sauce is a great alternative for a special occasion.
So that’s going to wrap this up with this exceptional food steak marsala recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
