Today we’re making Beef Marsala. You can use thick filets like I did or turn them into 3/4″ medallions. Both ways are great.
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
2 1″ thick filet mignon steaks about 6-8 ounces (170-230g) each, removed from fridge 1 hour before cooking
4 tablespoons (52g) olive oil divided
1 ounce (28g) dried gourmet mushrooms sliced, reconstituted in hot water then chopped and drained (optional)
1/2 pound (225g) cremini mushrooms – sliced
2 large shallots – minced
3 cloves garlic – minced
2 tablespoons (15g) all-purpose flour
3/4 cup (180g) dry Marsala wine
1 cup (240g) low-sodium beef stock
2 tablespoons (28g) unsalted butter
2 tablespoons flat-leaf Italian parsley – minced
salt and pepper to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
FOLLOW US ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
source
30 Comments
Leave a Reply
You must be logged in to post a comment.
I forgot to add the butter at the end. It is better with it. You can use other cuts of beef such as ribeye, strip steak, and skirt steak. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: https://www.youtube.com/@sipandfeastpodcast
Wow, $19.99/lb is great! Tenderloin is $35 in my ridiculously expensive NYC neighborhood.
Love this channel.
Made with chicken tonight. Crushed my old Marsala recipe. The family raved as we had it over mashed potatoes with chives..
I think the butter is unnecessary at the end unless you are using steak.
The Beef Bourguignon was delicious. I was eating it for two days and would have been happy eating it all week. I'm going to try this one next.
12:42 Excuse me Mr Sip, I think your wife is dropping hints ;D
Don’t you have a real stove? Strange 😂
One of my favorite dishes, made with yummy BEEF!!! YAY! I'm sure it's excellent!!
I'd serve that with buttery mashed taters
I'll use chuck steak and I always bring meat to room temp
Hey, big fan of the channel. Every recipe I've made has been incredible. I don't suppose you have a recipe for Canard au Vin Rouge layin' around somewhere.
Next time save the mushroom liquid. It’s adds a huge umami boost
Looks great, I'd probably do sirloin (i think you guys call it new york strip) but what side would you suggest?
I’m a big fan of your videos and your style of cooking but I’ve been scrolling through a fair chunk of your videos and I’m yet to find a lamb recipe. I know I could look elsewhere but because I trust your level of cooking I would like to see what you could do with lamb whether it be mince, chops or a joint. Just a thought from a fan! Love to you and your family from across the pond 🇬🇧
Always a pleasure to watch your vids. Love Marsala, but never had it with beef. Looks delicious!
Just a suggestion. Obviously dried mushrooms are mushrooms with the water removed. if you're going to reconstitute them why not use beef stock? At least you get the flavor from the stock.
Thank you for this video. Looks like a great dish!
Do you prefer dry or sweet marsala for this? Personally, I'm not a fan of sweet marsala.
I love it that you say "Cook your steaks to YOUR liking!" Thank you. God bless, stay safe and warm.
The fan is the star 😂. Love your videos. I make your dishes often and my family loves them.
Omgosh…. That looks amazing !
This is a good Valentine’s dinner for two. Add a salad and baked potato & a great dessert!❤️
It’s great to make flavorful pan sauces with a pan seared steak. Restaurants do it bc it seems fancy, but it’s pretty easy. You just have to know the basic technique. We make N.Y. strip or ribeye this way in the winter months with a few differences (no flour, no broth, just cream & Marsala.) Some fresh rosemary or peppercorns are nice too.
We don’t have any great steakhouses near us but you can get this is a good steakhouse.
Finally got a flurry of snow tonight in London, just while im watching this, so seems the right time for such a rich, comforting dish! I even have some marsala left over from my Xmas trifle….thanks for your great channel, always such a great mix of recipes, presented so well, without unnecessary bells & whistles! I've been enjoying cooking for decades, yet I always learn something new from you. Really looking forward to another year of them! Happy, slightly belated , New Year to you & yours!
Can you make clam chowder?
That looks delish!!
Love the idea of steak indoors without a grill. Thanks.
Love your show and your passion for cooking. I was a chef for 10 yrs and lost my passion because I hated the business aspect of working in a kitchen
After 20 yrs I found my love for cooking again, because I did it with my wife together. And I loved surprising her with my dorment talent.
We both watch your show together, and you always give me new ideas.
Great job man
I"m going to have to make this. It looks so good. Also, you nailed a perfect medium cook on that steak. Nicely done!
Love your channel, made this for date night. Came out great, had my butcher cut 2 filets ($24) and followed as closely as I could. Served them with some brussel sprouts and pasta, gnocchi, mashed potatoes would have been better. A nice Cab Sav on the side. Keep em commin.