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Beef marsala featured image in white plate with fork.
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5 from 6 votes

Beef Marsala

Beef Marsala combines tender filet mignon steaks with a delicious mushroom and Marsala wine sauce. This is the dish to make when you want to impress your guests!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 2


  • 2 1" thick filet mignon steaks about 6-8 ounces each, removed from fridge 1 hour prior to cooking
  • 4 tablespoons olive oil divided
  • 1 ounce dried gourmet mushrooms sliced, reconstituted in hot water then drained (optional)
  • 1/2 pound cremini mushrooms sliced
  • 2 large shallots minced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup dry Marsala wine
  • 1 cup low-sodium beef stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons flat leaf Italian parsley
  • salt and pepper to taste


  • Preheat oven to 350f and set the rack to the middle level. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
  • Heat a large pan to medium heat with 2 tablespoons of olive oil. Sear the steaks for 4 minutes per side. If the steaks are very thick, sear the sides as well by using tongs to hold them vertically. Place the steaks on a baking tray and cook in the oven until they reach an internal temp of 120f (about 5-6 minutes). When the steaks are finished, tent them lightly with foil.
  • Turn the burner to medium-high and add the reconstituted mushrooms to the pan and cook for 3 minutes then add the remaining cremini mushrooms and cook until they release their water (about 5-7 minutes). Once the mushrooms release their water let them brown for a few more minutes.
  • Turn the heat down to medium and add the remaining olive oil and shallots to the pan along with a pinch of salt and cook for 2-3 minutes or until soft. Add the garlic and cook for another minute.
  • Add the flour to the pan and whisk in until no white specks remain.
  • Whisk in the Marsala wine and bring to a boil. Cook until the wine reduces by half then add the beef stock and bring to a boil once more. Cook until the sauce begins to thicken (about 2 minutes) then turn the heat down to a simmer.
  • Taste the sauce and season with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce on top. Flip the steaks every minute and cook until they reach an internal temp of 130-135f or until desired doneness. Once the steaks are done remove the steaks to a plate and whisk the butter and parsley into the sauce. Pour the sauce over the steaks and serve immediately. Enjoy!



  • You can cook the steaks to any temp you like but try to sear them to 15-20f less than how you like your steak.  This way they can be finished in the sauce for a few minutes before serving.
  • Any type of mushrooms can be used.  Gourmet mixed mushrooms make a beautiful presentation and really amp up the wow factor.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop over medium-low heat until warm.


Calories: 819kcal | Carbohydrates: 19g | Protein: 56.4g | Fat: 51.3g | Saturated Fat: 15.6g | Cholesterol: 143mg | Sodium: 363mg | Potassium: 1186mg | Fiber: 1.8g | Sugar: 3.2g | Calcium: 47mg | Iron: 8mg