Easiest Filet Marsala

Easiest Filet Marsala

36
LAURSOX 1

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

30 m servings 463 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Reviews

36
  1. 48 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 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 wa...

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...

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 abso...

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 a...

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.