Mushroom Steak Marsala

Cook the Steaks

1. Gather the ingredients.

2. Rub the steaks with olive oil and season generously with salt and pepper. Let rest at room temperature for 30 minutes.

3. Set one tablespoon flour aside. Dredge the seasoned steaks in the remaining flour, shaking off any excess.

4. Heat a large, deep, heavy skillet over medium-high heat. When hot, add 2 tablespoons of butter and swirl to coat the pan. Sear the steaks to medium-rare doneness, or until nicely browned on both sides, turning only once.

5. Remove the steaks to a platter and keep warm by tenting with foil.

Make the Sauce and Plate

1. Gather the sauce ingredients.

2. Add the mushrooms and onions to the pan drippings left from the steak. Sprinkle with kosher salt. Stir fry until lightly golden and mushrooms release their liquid. Remove the mushrooms with a slotted spoon and set aside.

3. Whisk the reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in the Marsala wine and cook for 1 minute until thickened.

4. Add the beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened.

5. Whisk in the remaining 2 tablespoons of butter. Taste and adjust the salt and pepper if necessary.

6. Return the cooked mushrooms to the sauce, stirring to combine and reheat.

7. Return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.

8. Divide mushroom Marsala sauce evenly over the steaks and serve.