Steak Marsala
Ingredients icon 14 Ingredients
Servings icon Makes 4 Servings
Time icon 50 Minutes
Recipe courtesy of: Chef Tiffany Collins Blackmon



  1. 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.

  2. Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish.  Dredge steaks in flour mixture, shaking off any excess.

  3. 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.  

  4. 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.  

  5. 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.


Serve with mashed potatoes or egg noodles.  

Nutrition Information

Nutrition information per serving: Calories 970; Total fat 8 g (Sat. fat 1.5g; Trans fat 0g); Cholest. 15 mg; Sodium 970 mg; Total Carb. 19 g; Fiber 4g; Total Sugars 4g; Protein 14g; Vit D (0% DV); Calcium (2% DV); Iron (30% DV); Potas. (8%DV)

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