There\u2019s nothing more impressive than tender and juicy Beef Marsala. Made with marsala wine, mushrooms, and filet mignon, this is the perfect steak recipe to delight your dinner guests. Start with a reverse sear. Slowly roast filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.\u00a0 Cook: 20<\/p>\n
Note: The Marsala sauce was good.<\/p>\n
Adjust oven rack to middle position and heat oven to 275\u00b0F.<\/p>\n
Roast steaks:<\/strong><\/p>\n Pat steaks<\/strong> dry with paper towels and sprinkle evenly with 1 tsp salt<\/strong> and \u00bd tsp pepper.<\/strong> Place steaks<\/strong> in a 10- to 12-inch oven safe nonstick skillet and roast until steaks<\/strong> register 115\u00b0F (for medium-rare), about 25 minutes, or 125\u00b0F (for medium), 30 to 35 minutes.<\/p>\n Sear steaks:<\/strong><\/p>\n Remove steaks<\/strong> from skillet. Heat remaining 1 TBS\u00a0 oil<\/strong> in now-empty skillet over medium-high heat until just smoking. Place steaks<\/strong> in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks<\/strong> to plate, tent with aluminum foil, and let rest for 10 minutes.<\/p>\n Mushrooms: <\/strong><\/p>\n Add the reconstituted mushrooms<\/strong> to the pan and cook for 3 minutes then add the remaining cremini mushrooms<\/strong> and cook until they release their water (about 5-7 minutes). Once the mushrooms<\/strong> release their water let them brown for a few more minutes.<\/p>\n Sauce:<\/strong><\/p>\n Turn the heat down to medium and add the remaining olive oil<\/strong> and shallots<\/strong> to the pan along with a pinch of salt<\/strong> and cook for 2-3 minutes or until soft. Add the garlic<\/strong> and cook for another minute.<\/p>\n Add the flour<\/strong> to the pan and whisk in until no white specks remain.<\/p>\n Whisk in the Marsala wine<\/strong> and bring to a boil. Cook until the wine<\/strong> reduces by half then add the beef stock<\/strong> and bring to a boil once more. Cook until the sauce<\/strong> begins to thicken (about 2 minutes) then turn the heat down to a simmer.<\/p>\n Finish: <\/strong><\/p>\n Taste the sauce<\/strong> and season with salt<\/strong> and pepper<\/strong> to taste. Add the steaks<\/strong> back to the pan and spoon the sauce<\/strong> on top. Flip the steaks<\/strong> every minute and cook until they reach an internal temp of 130-135\u00b0F or until desired doneness. Once the steaks<\/strong> are done remove the steaks<\/strong> to a plate and whisk the butter<\/strong> and parsley<\/strong> into the sauce.<\/strong> Pour the sauce<\/strong> over the steaks<\/strong> and serve immediately. Enjoy!<\/p>\n Notes:<\/strong><\/p>\n You can cook the steaks<\/strong> to any temp you like but try to sear them to 15-20\u00b0F less than how you like your steak. This way they can be finished in the sauce<\/strong> for a few minutes before serving.<\/p>\n Any type of mushrooms<\/strong> can be used. Gourmet mixed mushrooms<\/strong> make a beautiful presentation and really amp up the wow factor.<\/p>\n Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop over medium-low heat until warm.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 https:\/\/www.sipandfeast.com\/beef-marsala\/#wprm-recipe-container-22586 There\u2019s nothing more impressive than tender and juicy Beef Marsala. Made with marsala wine, mushrooms, and filet mignon, this is the perfect steak recipe to delight your dinner guests. Start with a reverse sear. Slowly roast filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.\u00a0 Cook: 20 Note: The Marsala sauce was good. 21″ thick filet mignon steaks about 6-8…<\/p>\n