Ingredients
Scale
- 1 cup chicken broth
- ½ ounce dried porcini mushrooms
- 3 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced thin
- Salt and pepper, to taste
- 4 (6-ounce) sirloin steaks
- 1 shallot, minced
- 1 tablespoon flour
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- ¾ cup sweet Marsala wine, plus 1 tablespoon
- 4 tablespoons butter, chilled and cubed
- 1 tablespoon parsley, chopped
- 2 teaspoons lemon juice
Instructions
- Add ½ cup broth to dried porcini mushrooms in a microwave-safe bowl and microwave about 1 minute until steaming. Let sit 5 minutes, then drain, reserving liquid, and chop mushrooms finely.
- Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add cremini mushrooms, salt, and pepper. Cover and cook 3 minutes until they release liquid, then uncover and cook until liquid evaporates and mushrooms brown, about 10 minutes. Transfer to a bowl; cover with foil.
- Pat steaks dry and season with salt and pepper. Heat 1 tablespoon oil in the skillet over medium. Add steaks; cook until browned on one side, then flip and cook until internal temp reaches 125ºF (medium-rare) or 130ºF (medium), about 5 minutes depending on thickness. Transfer to a cutting board; tent with foil.
- Heat remaining 1 tablespoon oil in skillet over medium-high. Add shallots, flour, garlic, rosemary, chopped porcini, salt, and pepper. Cook until shallots soften.
- Stir in ¾ cup Marsala, reserved mushroom liquid, and remaining ½ cup broth. Simmer until slightly thickened, about 5 minutes.
- Reduce heat; whisk in butter one cube at a time. Stir in parsley, lemon juice, browned cremini mushrooms, and remaining 1 tablespoon Marsala. Adjust seasoning.
- Slice steaks and spoon mushroom sauce over the top.
Notes
- For a deeper flavor, use beef broth instead of chicken broth.
- You can swap sirloin with ribeye or filet mignon for a more indulgent cut.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Searing & Simmering
- Cuisine: Italian-Inspired