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READY IN 30 mins

Easiest Filet Marsala

Read Reviews (32)

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

Ingredients Edit and Save

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Original recipe makes 4 steaks Change Servings

4 (6 ounce) filet mignon steaks
Salt and pepper to taste
3 tablespoons butter
2 cups sliced mushrooms

3/4 cup Marsala wine
1/4 cup balsamic vinegar
1/4 cup thinly sliced green onions

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 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.

—Grifo

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Most Helpful Critical Review

Sep 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!

—MWT

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44 Ratings

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Feb 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.

—Janelle

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May 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.

—Trudy

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Jan 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.

—magiemay36

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Feb 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!

—broloff

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Feb 29, 2008

Really good! I did cut back on the balsamic vinegar per the other reviews. I would definitely make again

—Smittenk

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Feb 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!!!

—Rubber Ducky

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Nutrition

Calories
463 kcal
23%

Carbohydrates
10.3 g
3%

Cholesterol
110 mg
37%

Fat
29.2 g
45%

Fiber
0.5 g
2%

Protein
26.9 g
54%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easiest Filet Marsala

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 463
Calories from Fat: 263

% Daily Value *
Total Fat 29.2g 45 %
** Saturated Fat 13.5g 68 %
Cholesterol 110mg 37 %
Sodium 229mg 9 %
Potassium 558mg 16 %
Total Carbohydrates 10.3g 3 %
Dietary Fiber 0.5g 2 %
Protein 26.9g 54 %
Sugars 6.5g
Vitamin A 7 %
Vitamin C 3 %
Calcium 3 %
Iron 37 %
** Thiamin 15 %
** Niacin 77 %
** Vitamin B6 27 %
** Magnesium 13 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.