I used NY strips cause that is what I had still turned out great the sauce was a little on the balsamic side I would suggest cutting back a little.
I reduced the balsamic as suggested to 1/8 cup, used shallots in place of onions and I added 3 tablespoons of beef broth to the mushrooms and white wine. Otherwise, I followed the recipe...it was fabulous. It had a nice sweet tangy flavor that went well with the filet mignon.
Basically a very good recipe but I think it called for too much balsamic vinegar. I would cut this down to 1/8 cup. I added about 1/4 cup of chopped onions and browned them in the butter. Then I added the mushrooms followed by the wine with 1 teaspoon of Maggi Sauce. As directed I added the balsamic vinegar and reduced the liquid. I added just a bit more wine with some salt and pepper to taste and then a little cornstarch with water to thicken the sauce. My husband loved it and with less vinegar I think this will be a winner!
Excellent recipe - the mushroom Marsala sauce was so delicious with the steak. I did have to add more liquid as the mushrooms soaked up the sauce. Everyone at my dinner party loved it. Will absolutely make it again & again.
This is a great recipe, I have been making it for years. But you only need about 2-tablespoons of balsamic vinegar and the Marsala Wine needs to be about a 1 1/2 cups and 1/2 cup of beef broth and the mushrooms most definitely needs to be Portabella to make this taste like a real marsala sauce.
This is a spectacular recipe. Not only is it really easy to make it is delicious! I would recommend adding a little brown sugar to the sauce bon appetite!
Really good! I did cut back on the balsamic vinegar per the other reviews. I would definitely make again
This was very good!! Even my 2 1/2 year old liked it! I did follow the advise about reducing on the vinegar and it was great! Thanks!!!
I think there should be a bit less balsamic - the taste of cooked balsamic overpowers the wine and mushrooms. Still - it was a great meal.
