This simple recipe is foolproof. The only thing you need to do is make sure not to overcook the steaks...

LAURSOX
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an ovenproof skillet over medium-high heat. Sear the fillets until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare.

  • Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms, and cook until softened, about 2 minutes. Pour in the Marsala, and allow to come to a simmer before adding the balsamic vinegar. Simmer until reduced by half, then remove from heat, season to taste with salt and pepper, and stir in the sliced green onion. Ladle the sauce over steaks to serve.

Nutrition Facts

463 calories; 29.2 g total fat; 110 mg cholesterol; 132 mg sodium. 10.3 g carbohydrates; 26.9 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/25/2007
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. Read More
(144)

Most helpful critical review

Rating: 3 stars
09/25/2007
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! Read More
(51)
52 Ratings
  • 5 star values: 27
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/25/2007
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. Read More
(144)
Rating: 4 stars
06/25/2007
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. Read More
(144)
Rating: 5 stars
02/18/2009
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. Read More
(100)
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Rating: 3 stars
09/24/2007
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! Read More
(51)
Rating: 5 stars
05/12/2007
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. Read More
(34)
Rating: 4 stars
01/19/2012
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. Read More
(23)
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Rating: 5 stars
02/14/2011
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! Read More
(20)
Rating: 4 stars
02/29/2008
Really good! I did cut back on the balsamic vinegar per the other reviews. I would definitely make again Read More
(17)
Rating: 4 stars
02/26/2009
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!!! Read More
(14)
Rating: 3 stars
10/22/2011
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. Read More
(10)