Seared Steak with Mushroom Marsala Sauce

I live near-ish Kennett Square, PA, the “mushroom capital of the world.” For the last 28 years, Kennett Square has hosted an amazing Mushroom Festival the first weekend following Labor Day. I love this festival. There are cooking demonstrations, contests, farm tours, and of course, a ton of mushroom filled dishes. But honestly the best part of the festival is the ability to stock up on all different kinds of mushrooms.

So for the week following the Mushroom Festival each year, I gorge myself on all things mushroom. You may have noticed that each year this blog gets very fungi-filled in September. (Past posts: Mushroom Risotto, Mushroom Green Bean and Farro Salad with a Poached Egg and Warm Bacon Vinaigrette, and Slow Cooker Boeuf Bourguignon).

Beef and Mushrooms are really wonderful together, which is why you see them paired so often. To get the most flavor out of these ingredients, I wanted to sear steak (I used filet tail), cook the mushrooms in the same pan, and then make a sauce with some of the browned bits left in the pan.

I made this one-pot dish in a new offering from Calphalon and Williams-Sonoma: the Elite Nonstick line of pans. I received a 3-piece set which includes a 10″ Fry Pan and a 3 quart Saute Pan with a lid. These are some snaz-zy pans. I literally swooned when I opened them up. There are a bunch of great qualities to these pans that make them perfect for this recipe. The Elite Nonstick line of cookware has a textured sear nonstick surface, which seals in flavor when browning or searing. The pans are metal-utensil safe, so you can use your metal whisk or spatula without scratching the cookware. The cookware is also dishwasher safe, making cleanup a breeze.

Source: Williams-Sonoma.com

Elite Nonstick just launched on Williams-Sonoma.com on September 12 and will be available in Williams-Sonoma Stores on September 27. The cookware is sold as an 11-piece set, or as individual pieces. But I am excited to announce that Calphalon is giving one I Can Cook That reader a 10″ Elite Fry Pan, valued at $150! I’ll have more on the giveaway at the end of this post.

Source: Williams-Sonoma.com

So let’s see what these awesome pans can do! I used the 3 quart saute pan for this recipe.

Source: Williams-Sonoma.com

Ingredients:

• 2 tablespoons olive oil, divided
• 2 8-oz steaks (I used filet tails)
• 2 shallots, chopped
• 2 cups assorted mushrooms
• 1/2 cup Marsala wine
• 1/4 cup beef stock
• salt and pepper, to taste
• 2 tablespoons butter
• fresh chives, sliced, for garnish

Remove your steaks from the fridge 30 minutes prior to cooking. Dry with a paper towel.

Preheat your pan over medium-high heat.

Season the steaks with salt.

Add 1 tablespoon olive oil to the pan and add the steaks. Cook for 3 minutes, turn the steak over, and cook for another 3 minutes.

Lower the heat to medium and cook for an additional 5-10 minutes, turning occasionally to evenly cook. (I prefer mine medium-rare so I cooked my steak for an additional 7 minutes). While waiting for the steak to cook, chop the shallots and prepare your mushrooms. (Slice any larger mushrooms you may be using). I used a mixture of portobello, beech, maitake, trumpet, and oyster mushrooms.

Remove the steaks from the pan and add to a plate. Season with pepper. Cover with tin foil to keep warm. Add the remaining tablespoon olive oil to the pan. Add the mushrooms and shallots and season with salt. Cook, stirring occasionally, until the mushrooms release some liquid, 5-7 minutes.

Add the Marsala and cook, stirring to scrape up any brown bits on the bottom of the pan, for 30 seconds.

Add the beef stock and bring to a boil. Cook for an additional minute. Add the butter and stir until melted.

Add the steak to individual plates and top with mushrooms. Spoon some sauce over the steak and garnish with sliced chives.

The pan seared the steak beautifully while keeping the center juicy. The slight sweetness of the Marsala wine is so good with the meatiness of mushrooms and brought out the flavor of the filet. I like having some type of fresh herb on top, like chives. If you prefer, parsley would work as well.

This is a great “date night” meal, don’t you think? It is so simple to prepare but really delivers on flavor! This would be great with a side of mashed potatoes as well to sop up the Marsala sauce!

So now for the giveaway! Use the Rafflecopter widget below. Good luck!

a Rafflecopter giveaway

If the widget is not showing up, try: https://bit.ly/11Va64q

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