Filet Mignon with Marsala Sauce

    30 min

    This is a simple recipe with delicious results. It's the perfect dish to wow your guests. Filet mignon steaks are pan-seared, baked to perfection and served with a Marsala and mushroom sauce.

    47 people made this

    Serves: 4 

    • 4 (170g) filet mignon beef steaks
    • salt and pepper to taste
    • 50g butter
    • 150g sliced mushrooms
    • 175ml Marsala wine
    • 4 tablespoons balsamic vinegar
    • 25g thinly sliced spring onions

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Season steaks to taste with salt and pepper. Melt 2/3 of the butter in an ovenproof frying pan over medium-high heat. Sear the steaks until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare.
    3. Meanwhile, melt remaining 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 spring onions. Ladle the sauce over steaks to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    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.  -  25 Jun 2007  (Review from Allrecipes US | Canada)


    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 was fabulous. It had a nice sweet tangy flavor that went well with the filet mignon.  -  16 Feb 2009  (Review from Allrecipes US | Canada)


    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!  -  24 Sep 2007  (Review from Allrecipes US | Canada)

    More collections