Rich Marsala-Braised Beef

Indulge in an exquisite culinary experience with tender and succulent Beef Marsala. This sophisticated yet approachable dish, featuring premium filet mignon, rich Marsala wine, and earthy mushrooms, is guaranteed to impress your most discerning dinner guests. Whether you’re planning a romantic date night, a special family gathering, or simply craving a gourmet meal at home, this Beef Marsala recipe elevates ordinary steak into an unforgettable feast.

A perfectly cooked filet mignon, sliced to reveal its tender interior, generously coated with a rich, dark mushroom Marsala sauce.

There’s a unique magic in preparing a beautifully cooked steak; it’s a gesture that speaks volumes, subtly conveying care and affection to those you’re cooking for. While I enjoy many steak preparations, from the peppery crust of Steak au Poivre to the rustic elegance of Steak Tagliata, my Beef Marsala holds a special place. It’s a dish that combines the comforting familiarity of a classic with an elevated flavor profile that’s truly captivating.

Much like its poultry counterpart, Chicken Marsala, this beef rendition draws its complex flavors from a harmonious blend of savory mushrooms, aromatic shallots, and the distinct sweetness and acidity of Marsala wine. The sauce is the star, clinging perfectly to the seared steak, creating a symphony of tastes and textures. It pairs wonderfully with a variety of sides, from creamy pasta and fluffy rice to luscious roasted garlic mashed potatoes, making it a versatile addition to your culinary repertoire.

Recipe Ingredients
How to Make Beef Marsala
Top Tips for Perfect Beef Marsala
Serving Suggestions
Storage and Reheating
More Delicious Beef Recipes
Beef Marsala Recipe Card

Recipe Ingredients

Crafting exceptional Beef Marsala begins with selecting the finest ingredients. Below, you’ll find a detailed breakdown of what you’ll need, along with specific notes to help you achieve the best possible flavor and texture. For a quick visual reference, all key ingredients are displayed in the image below.

A curated selection of fresh and pantry ingredients for Beef Marsala, including marsala wine, an assortment of mushrooms, fresh parsley, garlic cloves, rich beef stock, olive oil, shallots, unsalted butter, and two premium filet mignon steaks.

Steak. For this recipe, I recommend using two ~1-inch thick filet mignon steaks, each weighing approximately 6-8 ounces. Filet mignon is renowned for its exceptional tenderness, making it the ideal choice for a luxurious Marsala dish. Remember to remove the steaks from the refrigerator about an hour before cooking. This allows them to come closer to room temperature, ensuring more even cooking and a perfectly seared crust. If you’re looking for value, places like Costco often offer high-quality filets at competitive prices, allowing you to create multiple gourmet meals, such as this Beef Marsala and delicious garlic butter steak bites.
Mushrooms. A blend of mushrooms adds incredible depth and umami to the Marsala sauce. I prefer a combination of dried gourmet mushrooms, which can be found at specialty stores or in bulk at Costco, and fresh cremini mushrooms. The dried varieties, once reconstituted, provide an intense, concentrated flavor, while fresh cremini (also known as baby bellas) offer a meaty texture and earthy aroma. If dried mushrooms aren’t available, using only fresh cremini or a mix of button and shiitake mushrooms will still yield fantastic results.
Shallots and Garlic. These aromatics form the foundational flavor base of the sauce. Shallots provide a milder, sweeter onion flavor than traditional onions, while fresh garlic adds its unmistakable pungent depth. Mincing them finely ensures they dissolve into the sauce, distributing their essence throughout.
Marsala Wine. This is the defining ingredient of the dish! Marsala is a fortified wine produced in Sicily, Italy. For savory dishes like Beef Marsala, it’s crucial to use dry Marsala wine, not sweet. Dry Marsala offers a nutty, slightly caramelized flavor that beautifully complements the beef and mushrooms, creating that signature rich sauce. Sweet Marsala is typically reserved for desserts.
Beef Stock. A high-quality beef stock is essential for a deeply flavorful sauce. Whenever possible, I highly recommend using homemade beef stock. It offers unparalleled richness and allows you to control the sodium content. If homemade isn’t an option, a good alternative is to use a concentrated beef base, such as the Better Than Bouillon brand, diluted with water according to package instructions. Opt for low-sodium options to avoid an overly salty sauce.

Refer to the comprehensive recipe card below for exact quantities and any additional details on ingredients you may need.

How to Make Beef Marsala

Follow these detailed steps to create a restaurant-quality Beef Marsala in your own kitchen. Each instruction is designed to guide you through the process, ensuring a perfect result every time.

Start by preparing your steaks and mushrooms. Approximately one hour before you plan to begin cooking, remove your two 1-inch thick filet mignon steaks from the refrigerator and allow them to rest at room temperature. This crucial step promotes even cooking. While the steaks are resting, preheat your oven to 350°F (175°C) with the rack positioned in the middle. If using dried gourmet mushrooms, place 1 ounce into a heat-proof bowl and pour enough hot water over them to fully submerge. Set these aside to reconstitute.
Next, prepare your aromatics and fresh mushrooms. Finely mince 2 large shallots and 3 cloves of garlic. Slice 1/2 pound of fresh cremini mushrooms. Pat the rested steaks thoroughly dry with paper towels – this is key for achieving a beautiful, crisp sear. Season both sides of the steaks generously with salt and freshly ground black pepper.

Collage showing steps for preparing Beef Marsala: soaking dried mushrooms, seasoning the filet mignon, and searing the steak in a stainless steel pan.

Heat a large, heavy-bottomed pan (cast iron or stainless steel works best) over medium heat. Add 2 tablespoons of olive oil. Once the oil shimmers, carefully place the seasoned steaks into the hot pan. Sear each side for 4 minutes until a deep brown crust forms. If your steaks are particularly thick, use tongs to sear the edges as well, holding them vertically for about 1-2 minutes per side. This ensures an even crust all around.
Once seared, transfer the steaks to a small baking tray. Place them in the preheated oven and cook until they reach an internal temperature of 120°F (49°C) for rare, or approximately 5-6 minutes. The exact time will vary based on steak thickness and your oven. Use an instant-read meat thermometer for accuracy. Once they reach the desired temperature, remove the steaks from the oven, lightly tent them with foil, and set aside to rest. This resting period allows the juices to redistribute, ensuring a tender and moist steak.
Return the same pan to the stovetop and increase the burner to medium-high heat. Drain the reconstituted dried mushrooms (reserving the liquid if you wish to add extra depth to the sauce, strained through a fine-mesh sieve). Add the drained dried mushrooms to the hot pan and cook for 3 minutes. Then, add the sliced cremini mushrooms and cook until they release their water, which typically takes about 5-7 minutes. Continue cooking for a few more minutes to allow them to brown nicely, concentrating their flavors.
Reduce the heat in the pan to medium. Add the remaining 2 tablespoons of olive oil and the minced shallots, along with a pinch of salt. The salt helps draw out moisture from the shallots, allowing them to soften more quickly. Cook for 2-3 minutes, or until the shallots are translucent and tender. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

Collage showing further steps for Beef Marsala: sautéing mushrooms, adding shallots and garlic, incorporating flour, and deglazing the pan with Marsala wine.

Sprinkle 2 tablespoons of all-purpose flour over the shallot and garlic mixture in the pan. Whisk continuously for about 30-45 seconds until no white specks of flour remain and the mixture forms a light roux. This step helps thicken the sauce.
Pour 3/4 cup of dry Marsala wine into the pan. Increase the heat slightly and bring the mixture to a boil.
Using a flat-edged wooden spoon, scrape the bottom of the pan vigorously to dislodge any browned bits (fond). These flavorful bits contribute immensely to the richness of your sauce. Continue to cook, stirring occasionally, until the wine has reduced by half, concentrating its flavor and simmering off much of the alcohol.
Add 1 cup of low-sodium or homemade beef stock to the pan and bring the sauce back to a boil. Cook for about 2 minutes, or until the sauce begins to thicken to your desired consistency. Reduce the heat to a gentle simmer.

Collage depicting the final stages of Beef Marsala preparation: sauce thickening, and finishing the beef within the rich Marsala sauce.

Taste the Marsala sauce and adjust the seasoning with salt and pepper as needed. Carefully return the rested steaks to the pan, nestling them into the simmering sauce. Spoon the sauce over the steaks to coat them. Flip the steaks every minute, allowing them to finish cooking in the flavorful sauce until they reach your desired internal temperature, typically 130-135°F (54-57°C) for medium-rare. Use your meat thermometer to ensure accuracy.
Once the steaks have reached your preferred doneness, remove them immediately to individual plates. Whisk 2 tablespoons of unsalted butter and 2 tablespoons of fresh flat-leaf Italian parsley into the remaining sauce in the pan. The butter will add a glossy sheen and richness, while the parsley brightens the flavor. Pour the luscious Marsala sauce generously over the steaks and serve your exquisite Beef Marsala immediately. Enjoy this truly gourmet dish!

Top Tips for Perfect Beef Marsala

Temper Your Steak: Always remove your steaks from the refrigerator about an hour before cooking. Allowing the meat to come closer to room temperature ensures that it cooks more evenly from edge to center, resulting in a more tender and juicy final product. Cold steaks tend to cook unevenly, leading to a gray band on the exterior.
Homemade Stock for Superior Flavor: The quality of your beef stock significantly impacts the richness and depth of your Marsala sauce. Whenever possible, I highly recommend using homemade beef stock. It offers a more complex flavor profile and allows you to control the sodium content. If homemade isn’t an option, use a good quality, low-sodium store-bought stock or a beef base concentrate like Better Than Bouillon.
Embrace a Variety of Mushrooms: While cremini mushrooms are excellent, incorporating a blend of different mushrooms can elevate the flavor and visual appeal of your Beef Marsala. Dried gourmet mushrooms, such as porcini or shiitake, contribute an intense umami depth after rehydration. Pairing them with fresh varieties like oyster, button, or wild mushrooms creates a more complex and beautiful presentation.
Invest in a Meat Thermometer: To achieve your desired steak doneness consistently, an instant-read meat thermometer is an invaluable tool. It eliminates guesswork and ensures your filet mignon is cooked exactly to your liking, whether you prefer rare, medium-rare, or medium.
Don’t Rush the Sear: A proper sear is crucial for developing flavor and creating a beautiful crust on your steak. Ensure your pan is adequately hot before adding the meat, and pat the steaks very dry. Resist the urge to move the steaks too much; let them sit undisturbed for the recommended time to form that perfect golden-brown crust.
Deglaze for Flavor: After searing the steak and sautéing the mushrooms, you’ll notice browned bits sticking to the bottom of the pan. These are called “fond” and are packed with flavor. When you add the Marsala wine, make sure to scrape these bits up with a wooden spoon. This process, called deglazing, incorporates all that deliciousness into your sauce.

A large pan filled with Beef Marsala, showcasing the tender steak generously covered in a rich, dark mushroom and Marsala wine sauce, ready to be served.

Serving Suggestions for Beef Marsala

Beef Marsala is a versatile dish that pairs beautifully with a range of sides to complete your gourmet meal. Here are some of my favorite ways to serve it:

Creamy Mashed Potatoes: The rich, velvety Marsala sauce is absolutely divine when spooned over a mound of fluffy mashed potatoes, allowing every drop of flavor to be savored.
Pasta: A simple buttered tagliatelle, fettuccine, or penne pasta provides a wonderful base for the sauce. The pasta soaks up the flavors, creating a harmonious bite.
Risotto: For an even more indulgent meal, serve Beef Marsala alongside a creamy mushroom or Parmesan risotto.
Roasted Vegetables: Asparagus, green beans, or broccoli florets roasted with a touch of garlic and olive oil offer a fresh, slightly crisp contrast to the richness of the steak and sauce.
Crusty Bread: Don’t forget a good crusty baguette or Italian bread to sop up every last bit of that exquisite Marsala sauce.

Storage and Reheating

Should you be lucky enough to have leftovers, Beef Marsala stores well. Transfer any remaining steak and sauce to an airtight container and refrigerate for up to 3 days. To reheat, gently warm the Beef Marsala on the stovetop over medium-low heat, stirring occasionally, until it is thoroughly heated through. You may need to add a splash of beef stock or water if the sauce has thickened too much in the fridge.

More Delicious Beef Recipes

If you’ve enjoyed the rich flavors of this Beef Marsala, I encourage you to explore some of my other most popular beef recipes. Each offers a unique and satisfying culinary adventure!

Beef Bourguignon: A classic French stew featuring tender beef braised in red wine with mushrooms and bacon.
Prime Rib with Au Jus: The ultimate centerpiece for any holiday or special occasion, perfectly roasted and served with its savory pan drippings.
Peposo: A rustic Tuscan black pepper beef stew, slow-cooked until incredibly tender and bursting with flavor.
Steak Pizzaiola: Seared steak simmered in a robust tomato and herb sauce, reminiscent of classic Italian pizza flavors.

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Beef Marsala

by James Delmage

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4.92 from 12 votes

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Servings: 2

Beef marsala featured image in white plate with fork.

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Beef Marsala combines tender filet mignon steaks with a delicious mushroom and Marsala wine sauce. This is the dish to make when you want to impress your guests!

Ingredients for 2 servings

2 1″ thick filet mignon steaks about 6-8 ounces each, removed from fridge 1 hour prior to cooking
4 tablespoons olive oil divided
1 ounce dried gourmet mushrooms sliced, reconstituted in hot water then drained (optional)
1/2 pound cremini mushrooms sliced
2 large shallots minced
3 cloves garlic minced
2 tablespoons all-purpose flour
3/4 cup dry Marsala wine
1 cup low-sodium beef stock
2 tablespoons unsalted butter
2 tablespoons flat leaf Italian parsley
salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C) and set the rack to the middle level. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
Heat a large pan to medium heat with 2 tablespoons of olive oil. Sear the steaks for 4 minutes per side. If the steaks are very thick, sear the sides as well by using tongs to hold them vertically. Place the steaks on a baking tray and cook in the oven until they reach an internal temp of 120°F (49°C) (about 5-6 minutes). When the steaks are finished, tent them lightly with foil.
Turn the burner to medium-high and add the reconstituted mushrooms to the pan and cook for 3 minutes then add the remaining cremini mushrooms and cook until they release their water (about 5-7 minutes). Once the mushrooms release their water let them brown for a few more minutes.
Turn the heat down to medium and add the remaining olive oil and shallots to the pan along with a pinch of salt and cook for 2-3 minutes or until soft. Add the garlic and cook for another minute.
Add the flour to the pan and whisk until no white specks remain.
Whisk in the Marsala wine and bring to a boil. Cook until the wine reduces by half then add the beef stock and bring to a boil once more. Cook until the sauce begins to thicken (about 2 minutes) then turn the heat down to a simmer.
Taste the sauce and season with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce on top. Flip the steaks every minute and cook until they reach an internal temp of 130-135°F (54-57°C) or until desired doneness. Once the steaks are done remove the steaks to a plate and whisk the butter and parsley into the sauce. Pour the sauce over the steaks and serve immediately. Enjoy!

Notes

You can cook the steaks to any desired temperature. For optimal tenderness, sear them to approximately 15-20°F (8-11°C) below your final target temperature, then finish them in the sauce for a few minutes before serving. This allows the flavors to meld beautifully and the steak to absorb more of the sauce’s richness.
While cremini are recommended, any type of fresh mushrooms can be used. A mix of gourmet mushrooms will enhance the overall flavor and create a more stunning presentation, adding a “wow” factor to your dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of beef stock if the sauce has become too thick.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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