Beef Marsala

Von Sip and Feast · 35 Min.

Zutaten

Zubereitung

1. Preheat the oven to 350°F and set the rack to the middle level. Pat the steaks dry and season both sides generously with salt and pepper.
2. Heat a large pan over medium heat with 2 tablespoons of olive oil. Sear the steaks 4 minutes per side. If very thick, sear the edges too by holding them upright with tongs.
3. Put the steaks on a baking tray and roast in the oven until the internal temperature reaches 120°F, about 5 to 6 minutes. Loosely tent them with foil.
4. Raise the heat to medium-high. Add the soaked dried mushrooms (if using) and cook 3 minutes, then add the cremini mushrooms and cook 5 to 7 minutes until they release their liquid. Let them brown a few more minutes.
5. Lower the heat to medium. Add the remaining olive oil, the shallots and a pinch of salt, and cook 2 to 3 minutes until soft. Add the garlic and cook 1 more minute.
6. Whisk in the flour until no white specks remain.
7. Whisk in the Marsala and bring to a boil. Reduce by half, then add the beef stock and bring to a boil again. Cook about 2 minutes until the sauce begins to thicken, then reduce to a simmer.
8. Season the sauce with salt and pepper to taste. Return the steaks to the pan, spoon sauce over them, and flip every minute until the internal temperature reaches 130 to 135°F or your desired doneness.
9. Remove the steaks to a plate. Whisk the butter and parsley into the sauce, pour it over the steaks and serve immediately.

Zusammengefasst aus dem Video von Sip and Feast. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchPilzRindfleischSchalotte