Steak Marsala | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Season the steaks with salt on both sides and leave them uncovered in the fridge for a couple of hours or overnight to dry the surface.
2. In a pan, slowly cook the bacon in 1 tablespoon of avocado oil or clarified butter until most fat has rendered without burning.
3. Add the mushrooms and cook until their liquid has released and evaporated.
4. Add the shallots and cook until they colour, then add garlic and tarragon (or sage) and cook briefly. Deglaze the pan with Marsala wine.
5. Add balsamic vinegar and stock and bring to a simmer. Reduce slightly, add cream and reduce again to the desired thickness. If too thin, thicken with cornstarch slurry added while the sauce is boiling.
6. Season the sauce with salt and pepper, then swirl in butter off the heat.
7. Preheat the oven to 450°F (230°C).
8. Add black pepper to the steaks. Heat more oil or clarified butter in a hot skillet until a crust forms, about 2–3 minutes on the first side. Flip, move to the oven and cook to the desired doneness.
9. For a thicker steak, finish in the oven at 365°F (185°C) until it reaches your preferred doneness.
10. Rest the steak for at least 10 minutes before slicing or serving whole.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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