SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
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.
STEAK MARSALA WITH PARMESAN MASH AND CREMINI MUSHROOMS
Classic comfort meets easy elegance with this steak Marsala. Our take on this Italian restaurant staple pairs a tender sirloin steak with a rich reduction of fortified Marsala cooking wine and cremini mushrooms. Served next to Parmesan mashed potatoes, your chef skills will be on full display when you set this dish down on the table.
Provided by Chef Jimmy Madla
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: evaporated milk, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook Potato and Prepare Ingredients Peel and cut potatoes into 1" dice.Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes.While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate.Quarter mushrooms.Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper. 2 Cook the Steaks Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side.Transfer to prepared baking sheet and roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer steaks to cutting board and cover loosely with foil.Reserve pan; no need to wipe clean. 3 Mash the Potato Drain cooked potato in a colander and return to pot. Add half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish).Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached. Reserve at least 2 Tbsp. evaporated milk for sauce. You may not need any additional evaporated milk for potatoes. Season with 1/4 tsp. salt.Set aside and keep warm. 4 Make the Sauce Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and 1/4 tsp. salt to hot pan. Stir occasionally until mushrooms begin to caramelize, 5-8 minutes.Add white portions of green onions and Marsala wine. Cook until liquid is reduced by half, 1-2 minutes.Add beef demi-glace, remaining evaporated milk, any accumulated juices from resting steaks, and 1/2 cup water. Bring to a simmer and cook until sauce has thickened to consistency of a light gravy, 2-4 minutes.Remove from burner. Use a slotted spoon to separate mushrooms from sauce. 5 Finish the Dish Plate dish as pictured on front of card, placing steak on sauce and garnishing Parmesan mashed potatoes and steak with remaining green portions of green onions. Bon appétit!
Nutrition Facts :
SIRLOIN STEAK WITH MARSALA MUSHROOM SAUCE AND ROCKEFELLER MASHED POTATOES
Richness abounds in this classic meal, coming together in less than 30 minutes, but tasting like it took 3 hours, minimum. Succulent steak, a delicious mushroom sauce with wine, butter, and garlic (all the best things), and mashed potatoes with spinach, or "mashed potatoes Rockefeller" like the oysters. This much flavor in this little time? That's the Home Chef way.
Provided by Chef Laura Alpern
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: garlic Refer to minimum internal temperature chart on front of card for your protein Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Steak Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, prepare ingredients. 2 Prepare the Ingredients Thinly slice mushrooms.Mince garlic. 3 Make the Mashed Potatoes Place another medium non-stick pan over medium-low heat and add 1 tsp. olive oil.Add spinach and half the garlic (reserve remaining for sauce) to hot pan. Stir often until spinach is wilted, 30-60 seconds.Add mashed potatoes and a pinch of salt. Stir constantly until combined and warmed through, 1-2 minutes.Remove from burner. 4 Make Sauce and Finish Dish Return pan used to cook steak to medium heat. Add 2 tsp. olive oil and remaining garlic to hot pan. Stir constantly until fragrant, 30-45 seconds.Add mushrooms and a pinch of salt and pepper. Cook until slightly softened, 2-3 minutes.Add flour and stir constantly until no dry flour remains in pan. Add Marsala wine, chicken broth, and 1/4 cup water. Bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes.Remove from burner. Stir in butter until combined.Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
Nutrition Facts :
GRILLED SIRLOIN STEAK MARSALA
This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.
Provided by Julie C.
Categories Steak
Time 35m
Yield 1 Steak, 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce:.
- Preheat large saute pan over medium heat.
- Add olive oil, shallots and mushrooms. Saute until they become translucent.
- Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
- Add soup base and fresh thyme.
- Simmer about 15 minutes until sauce has reduced by two-thirds.
- To grill the steaks:.
- Preheat the grill to meduim-high heat.
- Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
- Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
- Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
- To finish the sauce:.
- Whisk in 1/2 cup butter, 1 Tbsp at a time.
- Season to taste with salt and pepper.
- Spoon the sauce over grilled steaks and garnish with minced chives.
- Serve with Rosemary Parmesan Polenta.
MARSALA SAUCE
Make a classic marsala sauce as the perfect partner for steak or chicken. It's full of the rich flavours of shallots, mushrooms, garlic and marsala wine
Provided by Sophie Godwin - Cookery writer
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM STEAK MARSALA
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.
Provided by Philly Fan
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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!
TENDERLOIN STEAKS WITH MUSHROOM, MARSALA SAUCE
Make and share this Tenderloin Steaks With Mushroom, Marsala Sauce recipe from Food.com.
Provided by TinTN
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
- Add leek and garlic and saute until almost tender, about 5 minutes.
- Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
- Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
- Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
- Season to taste with salt and pepper.
- While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
- Brush steaks with olive oil.
- Sprinkle with salt and pepper.
- Grill to desired doneness, about 4 minutes per side for medium-rare.
- Place steaks on plates.
- Spoon sauce and mushrooms over and serve.
Nutrition Facts : Calories 824, Fat 65.3, SaturatedFat 28.9, Cholesterol 191.6, Sodium 331.5, Carbohydrate 7.5, Fiber 1.2, Sugar 2.4, Protein 43.6
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