Sirloin Steak with Marsala Mushroom Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 cup chicken broth
½ ounce dried porcini mushrooms
3 tablespoons olive oil
12 ounces cremini mushrooms, sliced thin
salt and pepper
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 of broth to dried porcini mushrooms in a microwave-safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve the liquid. Chop mushrooms finely.
Add 1 tablespoon of oil to a nonstick skillet over medium-high heat. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until the liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turn over and cook until a meat thermometer registers 125ºF for medium-rare or 130ºF for medium. Time will vary depending on the thickness of the steaks, but about 5 minutes. Transfer to a cutting board and tent with foil.
Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, and a pinch of salt and pepper. Cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid, and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
Reduce heat and whisk in butter a piece at a time. Add parsley, lemon juice, the browned fresh mushrooms, and 1 tablespoon of Marsala. Season with salt and pepper. Slice the steak and spoon the sauce over the steak.