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Steak Marsala is a delicious and easy dinner recipe, made start to finish in an hour. Juicy steaks are served in a savory marsala sauce with mushrooms that perfectly completes the dish.
Chicken marsala is a classic Italian-American dish where chicken is coated in flour and cooked in a marsala wine mushroom sauce.
This version of marsala uses filet mignon instead of chicken for an extra decadent Italian-style marsala dish. This is a great dish for special occasions, a holiday meal or date night!
Serve this steak marsala recipe with roasted brussels sprouts, homemade pasta, and tiramisu brownies for dessert!
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🍄 Ingredient notes
- Steak - Filet mignon is a cut of meat taken from the end of a beef tenderloin that is especially tender. Other alternatives for this steak marsala recipe, are ribeyes or New York strips. For a less expensive option, try sirloin steak.
- Mushrooms - Baby Bella or cremini mushrooms have a mild, earthy flavor that works well in the marsala mushroom sauce. White button mushrooms can be used but will have a bit less flavor. A larger portabella mushroom cap may be used and sliced into smaller pieces.
- Marsala Wine - This fortified wine from Sicily has a nutty almost caramelized flavor with a hint of fruity flavor. It is where this classic Italian sauce gets its name and it adds the perfect unique flavor to mushroom sauce. Dry marsala wine is best for savory dishes as opposed to sweet marsala wines, which are best for baking. Marsala cooking wine can also be found in most grocery stores, for a more generic option. While there isn't anything that is an exact substitute for it, white grape juice will work as a non-alcoholic option.
📋 Substitutions and variations
- Mushrooms - While mushrooms are a classic component of marsala sauce, they can certainly be omitted, if necessary.
- Dairy-Free - Replace the butter and heavy cream with dairy-free substitutes for the creamy mushroom sauce.
- Gluten-Free - Replace the all-purpose flour with a gluten-free flour substitute.
🔪Step by step instructions
Pat the steaks dry using a paper towel and season on both sides with salt and pepper. Place them on a wire rack over a rimmed baking sheet to rest for 30-60 minutes at room temperature. While the steaks are resting, slice the mushrooms and mince the garlic.
After resting, mix together the flour with the onion powder and garlic powder. Dip the steaks in the flour mixture, coating them on all sides. Shake off any excess flour and set them back on the rack.
Heat a large heavy skillet over medium heat on the stovetop and then add the olive oil and butter. Place steaks in the hot skillet and then sear them for 2-3 minutes on each side to brown. Transfer steak to a plate and then rest, covered with a piece of aluminum foil, while finishing the sauce.
Add the mushrooms to the hot pan and saute them for 2-3 minutes until soft and lightly browned. Add the garlic and fresh thyme leaves and cook for one more minute.
Deglaze the pan with the marsala wine, while scraping the bottom of the pan to remove any stuck-on bits. Add the beef broth or stock and let the sauce simmer for 3-4 minutes to reduce.
Mix in the heavy cream and then add the steaks back to the sauce. Spoon the creamy mushroom marsala sauce over the steaks and let them simmer in the sauce for 3-5 minutes until their desired doneness. Serve the cooked steak whole or sliced, smothered in the savory marsala sauce.
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⭐ Expert tips
- Patting the steaks dry and letting them rest after seasoning will help them retain their moisture and brown properly. They shouldn't be cold, but closer to room temperature.
- Make sure to shake any excess flour coating off the beef. It should be a light coating to help with browning, but not be a breading.
- Preheat the skillet before adding the butter to make sure the steaks sear properly, but so the butter doesn't burn.
- Scrape the bottom of the pan to release any stuck-on bits. They add a ton of flavor to this marsala sauce recipe.
- Use a reliable instant-read meat thermometer to check the internal temperature of the steaks. This will ensure you don't overcook steaks or undercook them either.
⏲️ Make ahead instructions
Season steak and leave on the wire rack, covered in plastic wrap in the refrigerator up to 24 hours before cooking time. Pull them out 30-60 minutes prior to cooking so they come to room temperature.
🥡 Storage suggestions
Keep leftover steak marsala in the refrigerator in an airtight container for 3-5 days. Reheat in a microwave or in a pan on the stovetop over medium-low heat with the sauce.
🍽️ More date night dinner recipes
If you loved this easy steak marsala recipe, check out these other date night dinner recipes that I know you will love too!
Recipe
Creamy Steak Marsala Recipe with Mushrooms
Video
Ingredients
- 24 ounces filet mignon, or beef tenderloin
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 8 ounces baby bella mushrooms, or cremini
- 4-6 cloves garlic
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 15 stems fresh thyme, leaves only
- ½ cup marsala wine, dry or cooking
- ¾ cup beef stock
- ⅓ cup heavy cream
Instructions
- Place the steaks on a wire rack over a baking sheet and season with salt and pepper. Let rest at room temperature for 30 minutes.
- While the steaks are resting, slice the mushrooms, mince the garlic, and mix the flour with the onion powder and garlic powder in a small bowl.
- After the resting time, heat a cast iron skillet or heavy-bottomed pan over medium heat on the stovetop.
- While the pan heats up, dip the steaks into the flour mixture so they are evenly coated on all sides. Make sure to shake off any excess before returning them to the wire rack.
- Melt the butter with the olive oil in the hot skillet and then add the steaks to the pan. Sear for 2-3 minutes on each side, until they are golden brown. Remove to rest on a plate, covered with a piece of aluminum foil.
- Add the sliced mushrooms to the pan and saute for 2-3 minutes until soft and golden brown.
- Add the minced garlic and fresh thyme leaves and saute for an additional minute.
- Deglaze the pan with the marsala wine, scraping the bottom to remove any stuck-on bits.
- Add the beef stock to the pan and let the sauce simmer for 3-4 minutes until reduced by half.
- Stir in the heavy cream and then add the steaks to the sauce, spooning some of it over the top. Let the steaks simmer in the sauce for 3-5 minutes until they reach the desired doneness.
- Serve the steaks whole, or sliced with the mushroom marsala sauce on top.
Notes
- Beef - Plan for one steak or 4-6 ounces of beef per person. Ribeye or New York strip steaks are other options that can be used. Use sirloin steak for a less expensive option.
- Mushrooms - White button mushrooms can be used, but will have less flavor. The mushrooms can be omitted from the sauce if desired.
- Dairy-Free - Use a dairy-free butter and heavy cream substitute.
- Gluten-Free - Use a gluten-free flour substitute.
- Steak Temps - A reliable meat thermometer will make sure the steaks are cooked perfectly. Medium Rare: 130°-135° Medium: 140°-145° Medium Well: 150°-155° Well Done: 160°-165°.
Marilyn Swan-West
Could use more, more onion powder, more garlic. I will add more Marsala as well as broth as well to have more sauce. Easy recipe though to make.
Amanda Scarlati
Thanks for your feedback Marilyn, I'm glad you found the recipe to easy to make.