Monday, April 6, 2009

Filet with a Mushroom-Marsala Sauce

Saturday was so windy that our plans to grill were ruined. We had filet mignon steaks, so decided to cook them in the pan and oven. We all know how I love sauce, so I whipped one up to top our steaks.

I served our filet with a mushroom-marsala sauce with my three garlic risotto and roasted asparagus.


  • 2 steaks (we seasoned ours with salt and pepper)
  • 1 c chopped mushrooms
  • 1/2 c marsala wine
  • 1.5 tbsp balsamic vinegar
  • Heat a small amount of oil in a pan until very hot
  • Cook steaks, about 2-3 minutes per side, and then transfer to a 400 degree oven until done to your likeness (about 6-8 minutes for medium)
  • Remove steaks from the oven and transfer to a dish; keep warm
  • If your pan is dry, add a touch of oil and heat over medium-high heat
  • Add mushrooms and saute for 4-5 minutes
  • Add marsala wine and balsamic vinegar, stir while scraping up brown bits
  • Keep at a steady simmer until the liquid has reduced/thickened slightly, about 5 minutes
  • Serve over steaks

This sauce is slightly sweet, a bit too sweet for Jon's tastes, but I loved it. The final result looks like it was a lot harder than it actually was.

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1 comment:

  1. Oh man, now I'm craving a big juicy steak! Looks good!