Pan-fried fillet steak with Marsala sauce

    (174)
    25 min

    A fast and easy preparation for pan-fried steak with a rich sauce that's delicious with mash and tenderstem broccoli.


    188 people made this

    Ingredients
    Serves: 4 

    • 4 (225g) fillet steaks
    • salt and freshly ground black pepper to taste
    • 2 cloves garlic, crushed
    • 120ml Marsala wine
    • 120ml chicken stock
    • 50g butter
    • 1/4 teaspoon crushed dried rosemary

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat a large, heavy frying pan over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
    2. Place steaks in hot frying pan and immediately decrease heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your temperature preference. Remove steaks from frying pan to a platter and cover with aluminium foil to keep warm.
    3. Remove frying pan from heat. Quickly sauté the garlic for 1 to 2 minutes in the frying pan using residual heat. Return frying pan to medium low heat and add Marsala and chicken stock. Bring to the boil and reduce for 3 minutes.
    4. Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

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    Reviews & ratings
    Average global rating:
    (174)

    Reviews in English (136)

    jack20
    by
    0

    Looks great . Hope it all works!!!  -  10 Feb 2014

    by
    70

    This satisfied my craving for a good steak with a fantastic sauce. I used an iron skillet to prepare this in as it allows me to get the heat very high before I put the steaks in (which makes them crusty and seals in the juices). I also sauted mushrooms and added to the sauce. I used rib eye steaks, fresh rosemary and beef broth. I also used Kosher salt and freshly ground black pepper...it does make a difference. This is really an excellent recipe...a steak I would expect to get in an upscale restaurant.  -  19 Sep 2005  (Review from Allrecipes US | Canada)

    by
    42

    Cannot wait to make this recipe again. Used filet mignon and it was superb. Also fresh rosemary. I think this would also be great for some thick boneless pork loin chops, like pork marsala. The sauce was to die for. Served with some mashed potatoes and drizzled some of the sauce on the potatoes. For a nice presentation, I took a long piece of fresh rosemary and placed it in the potatoes leaning over on the filet. Husband loved this. My mouth is watering now -- I think I will make this again tonight. Thank you for this great recipe!  -  22 Apr 2004  (Review from Allrecipes US | Canada)

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