Mushroom Steak Marsala Food

STEAK WITH MARSALA SAUCE

Steps:

• Preheat the oven's broiler, and set the oven rack about 3 inches from the heat source.
• Trim fat from steak. Place steak on cold broiler pan; broil for 5 minutes. Turn, and broil until desired degree of doneness - 3 to 7 additional minutes for rare, 8 to 10 additional minutes for medium.
• 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. Simmer, uncovered, until liquid is reduced to 3/4 cup, about 4 minutes.
• Slice steak, and serve with Marsala sauce.

STEAK MARSALA

Steps:

• To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
• Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
• Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
• In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you'd probably sear 5 minutes each side.

MUSHROOM MARSALA

Steps:

• In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
• Add the garlic, sauté for 1 minute until softened.
• Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
• Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
• Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.

STEAK MARSALA

Steps:

• Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
• Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
• Heat a large sauté pan over medium-high heat until hot. Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
• Heat remaining 1 Tbsp. olive oil in pan over medium-high heat. Add onion and garlic; sauté 2-3 minutes or until onion is tender. Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken. Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.
• Return beef to pan and cook 2-3 minutes or until heated being careful not to overcook beef (145°F). Sprinkle with chives and serve.

MUSHROOM SAUCE FOR STEAK

Steps:

• The best way to make this sauce is something of a two-step: Sear the mushrooms first, then cook the steak in the same pan, then, while the steak is resting, finish the sauce. So start with a large saute pan set over high heat. Add all the mushrooms. Shake the pan and let them release their water, which should happen in a minute or three.
• Add the butter and toss to combine. Saute the mushrooms until nicely browned, then remove them to a bowl with any stray butter. Wipe out the pan and cook the steaks.
• When the steaks are resting, add the minced shallot to the pan, adding a little butter if it's too dry. Brown the shallot for a minute or two -- it will pick up any browned bits from the pan quickly -- and add the mushrooms and any juices from the bowl. Toss to combine.
• Add salt, pepper and thyme, then the tomato paste. Mix well and let this cook a minute. When the tomato paste is well incorporated, add the venison or beef stock and mix well. Pour in the brandy and bring everything to a boil. Let this boil until it thickens to the consistency of heavy cream, which will take a couple minutes depending on how big your pan is.
• Turn off the heat and stir in the heavy cream and the minced fresh herbs. Taste once more for salt and serve.

MUSHROOM STEAK MARSALA

Steps:

• Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
• Stir in 1 or 2 Tablespoons flour and set aside.
• Salt and pepper the steaks to taste
• 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).
• Remove from pan and let it rest covered in a separate covered container.
• Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
• Add the chicken broth mixture and the wine.
• Cook down the sauce by about half. Add the last tablespoon of butter.
• 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!

AMAZING RIB EYE STEAKS WITH MARSALA SAUCE

Steps:

• Heat olive oil in skillet over high heat.
• Salt and pepper steaks to taste.
• Place steaks in hot skillet and immediately turn down heat to medium high.
• Cook steaks for 4 minutes on each side or to your taste.
• Remove steaks to a platter and cover with foil to keep warm.
• Remove skillet from heat and add butter and garlic.
• Return to heat and add mushrooms and saute until done.
• Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
• Bring to a boil, stirring constantly until thick.
• Remove pan from heat and add rosemary.

CREAMY MUSHROOM MARSALA SAUCE

Steps:

• Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
• Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.
• Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.