Beef En Croute With Marsala Sauce Recipes

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ROAST BEEF WITH MARSALA GRAVY



Roast Beef with Marsala Gravy image

Provided by Melissa d'Arabian : Food Network

Time 13h20m

Yield 4 servings

Number Of Ingredients 10

1 (3 pound) boneless beef roast, such as bottom round or rump roast
1 1/2 tablespoons kosher salt
Freshly ground black pepper
4 cloves garlic, cut into thick slivers
1 1/4 cups water
1 cup beef broth
3/4 cup Marsala cooking wine
Sprig fresh rosemary
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
  • Preheat the oven to 400 degrees F.
  • In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
  • Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.

MARSALA SAUCE



Marsala Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

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.

BEEF EN CROUTE WITH MARSALA SAUCE



Beef En Croute With Marsala Sauce image

My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients.

Provided by angellore

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
375 g of ready to roll puff pastry (or you could make your own)
1 1/2 lbs beef rump steak (or 4 steaks)
1 medium egg, beaten
9 ounces mushrooms, sliced
3 teaspoons flour
3/4 cup marsala wine
3/4 cup chicken stock

Steps:

  • Heat the oven to 230c/425f.
  • Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
  • Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
  • Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
  • Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
  • Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
  • Place in the oven for about 20 to 25 minutes, or until pastry is golden.
  • For the sauce:.
  • Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
  • Add the sliced mushrooms and sautee for 3-4 minutes.
  • Add the flour and stir until it has mixed into the mushroom and oil.
  • Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
  • Bring to the boil.
  • Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
  • Serve the beef en croute with the sauce poured over.

MARSALA SAUCE



Marsala sauce image

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

1 tbsp olive oil
1 tbsp butter
1 banana shallot
2 garlic cloves , finely chopped
150g button mushrooms , quartered
1 tbsp flour
150ml marsala
500ml beef (or vegetable) stock

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

PAN-FRIED STEAK WITH MARSALA SAUCE



Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 7

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

  • Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  • Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  • Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  • Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

ROAST BEEF WITH MARSALA GRAVY



Roast Beef With Marsala Gravy image

This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!

Provided by Lindas Busy Kitchen

Categories     Roast Beef

Time 1h19m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless beef roast, such as bottom round or 1 (3 lb) rump roast
1 1/2 tablespoons kosher salt
freshly ground black pepper
4 garlic cloves, cut into thick slivers
1 1/4 cups water
1 cup beef broth
3/4 cup marsala cooking wine, dry
1 sprig fresh rosemary
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Place the roast in a shallow baking dish and rub with the salt and pepper.
  • Place in the refrigerator uncovered 8 hours or overnight.
  • Before cooking, let the roast sit at room temperature for about 1 hour.
  • Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
  • Preheat the oven to 400.
  • In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
  • Roast the beef for 15 minutes and turn down the heat to 325.
  • Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
  • Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
  • Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
  • Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
  • Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
  • Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
  • Serve the sauce with the sliced roast beef.

CHICKEN MARSALA EN CROUTE



Chicken Marsala en Croute image

I love puff pastry and chicken Marsala, so I decided to combine the two. The result is a very special meal perfect for Sunday dinner or any special occasion. Be sure to keep the puff pastry chilled so it is easier to work with. -Lorraine Russo, Mahwah, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons butter
1/2 pound sliced baby portobello mushrooms
2 shallots, finely chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/4 cup beef broth
2/3 cup Marsala wine
4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh thyme, optional

Steps:

  • In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet., Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.

Nutrition Facts : Calories 599 calories, Fat 29g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 703mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.

CLASSIC VEAL MARSALA



Classic Veal Marsala image

I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

Provided by NAN WAUGH

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  • Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g

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