Classic Filet With Porcini Marsala Pan Sauce Recipes

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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.

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

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

CLASSIC FILET WITH PORCINI-MARSALA PAN SAUCE



Classic Filet With Porcini-Marsala Pan Sauce image

Make and share this Classic Filet With Porcini-Marsala Pan Sauce recipe from Food.com.

Provided by Food.com

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/2 ounces dried porcini mushrooms
1 1/2 cups chicken stock
canola oil or vegetable oil
4 (8 ounce) filet steaks, 1 1/2 inches thick, at room temperature
kosher salt and freshly cracked black pepper
1 garlic clove, minced
1 small shallot, minced
1/2 cup marsala wine
2 tablespoons unsalted butter
1 teaspoon fresh thyme leave, minced
1 tablespoon chopped chives
potato fennel puree, for serving, recipe follows
2 large fennel bulbs, cleaned, cored and cut into large chunks
2 yukon gold potatoes, peeled and cut into large chunks
2 cups milk
1 cup cream
1 dried bay leaf
kosher salt and freshly cracked black pepper
1 -2 tablespoon butter

Steps:

  • Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside.
  • Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks.
  • Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce.
  • After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper.
  • Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree.
  • Potato Fennel Puree:.
  • Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes.
  • Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper.

Nutrition Facts : Calories 1100.7, Fat 48.5, SaturatedFat 25.8, Cholesterol 288.5, Sodium 458.2, Carbohydrate 65.2, Fiber 13.1, Sugar 3.5, Protein 80.5

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