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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I wanted marsala one cold, rainy night and came up with this after combining pieces of two of my favorite recipes. It is pretty easy and was a big hit with the family. I served it over whole wheat cheese tortellini with roasted asparagus, but it would also be delicious with roasted or mashed potatoes and a veggie. The sauce is versatile enough that it would also be great with chicken if beef isn't your thing...You can also GRILL the steak. Ingredients:
4 small fillets or 4 small sirloin steaks |
salt and pepper |
2 tablespoons butter, divided |
2 large portabella mushroom caps, diced |
1 shallot, diced (or half a mild onion) |
2 minced garlic cloves (or 2-3 teaspoons minced garlic) |
2 cups chicken broth |
1 1/2 teaspoons dried rosemary (add more or less to your taste) |
1/2 cup marsala wine (you can add more to your taste) |
1 -2 tablespoon flour, to thicken the sauce |
Directions:
1. Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
2. Stir in 1 or 2 Tablespoons flour and set aside.
3. Salt and pepper the steaks to taste
4. Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later).
5. Remove from pan and let it rest covered in a separate covered container.
6. Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
7. Add the chicken broth mixture and the wine.
8. Cook down the sauce by about half. Add the last tablespoon of butter.
9. Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!
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