Ingredients
Scale
- 1 cup chicken broth
- 1/2 ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 12 ounces cremini mushrooms, thinly sliced
- Salt and black pepper, to taste
- 4 (6-ounce) sirloin steaks
- 1 shallot, minced
- 1 tablespoon flour
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 3/4 cup sweet Marsala wine, plus 1 tablespoon
- 4 tablespoons butter, chilled and cubed
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons lemon juice
Instructions
- Warm chicken broth and soak porcini mushrooms for 10–15 minutes.
- Remove mushrooms, chop them, and reserve soaking liquid.
- Season steaks with salt and pepper.
- Heat 1 tbsp olive oil and sear steaks 3–4 minutes per side. Rest.
- Add remaining oil and cook cremini mushrooms until browned.
- Add porcini mushrooms, shallot, garlic, and rosemary; cook 1–2 minutes.
- Stir in flour and cook 1 minute.
- Add Marsala wine and reserved broth, scraping pan.
- Simmer until slightly thickened.
- Lower heat and whisk in butter until glossy.
- Stir in lemon juice and parsley.
- Serve steaks topped with sauce.
Notes
- Let steaks rest before slicing for juiciness.
- Use a thermometer for perfect doneness.
- Dry sherry can replace Marsala wine.
- Simmer longer for a thicker sauce.
- Store leftovers up to 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American