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Easiest Filet Marsala

Easiest Filet Marsala

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
LAURSOX

LAURSOX

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Grifo
141

Grifo

6/25/2007

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.

Janelle
99

Janelle

2/18/2009

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.

MWT
49

MWT

9/24/2007

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!

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