A classic Italian dish featuring a beautifully seared steak with a rich Marsala wine sauce. The sauce combines savory garlic, earthy mushrooms, sweet fortified Marsala wine, and cream for a silky finish, enhanced with fresh tarragon. Perfect served alongside potatoes or vegetables for any special occasion.
choice steak with marblingabout 1 to 1.25 inches thick; season with salt and refrigerate overnight or at least 2 hours uncovered for a crispy exterior~2 steaks (about 8 oz each)est.
lean bacon¼ lb
mushroomschopped; cook slowly to release moisture and concentrate flavor~8 ozest.
shallotschopped; cook carefully to avoid burning~2est.
garlic, minced1 tbsp
fresh tarragon, choppedcan substitute with sage2 tsp
dry Marsala wineto deglaze the pan; can use Port or other fortified wine~1 cupest.
fig balsamic vinegar
adds sweetness; use in moderation
1½ tbsp
stockfor the sauce; adjust amount as needed to achieve desired consistency6 oz
black pepper~½ tspest.
fresh parsley, chopped~2 tbspest.
cornstarch or tapioca powderdilute in water; only works when sauce is boiling~1 tbspest.
creamfor silky texture; add more if desired2 tbsp
butterfinish sauce off heat to prevent breaking~2 tbspest.
avocado oil or clarified butterfor searing the steak~3 tbspest.
salt~1 tspest.
Steps
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1
If time allows, salt the steak on both sides and refrigerate uncovered overnight or at least 2 hours to develop a dry exterior that will create a better crust when seared.
2
Slowly cook the lean bacon over medium heat to allow the fat to render gradually without burning the lean portions. Cook until crispy, drain excess fat, and set aside.
3
In the same pan, add chopped mushrooms and cook over medium heat slowly to release their moisture. Stir occasionally to prevent sticking. The flavors will concentrate as the water evaporates and the mushrooms darken.
4
Once the mushrooms have browned, add the chopped shallots. Cook carefully, avoiding high heat that would burn them, until they begin to take on color.
5
Stir in the minced garlic and chopped tarragon, mixing well to release their aromas.
6
Prepare to sear the steak. Heat oil in a separate skillet to 365°F. Meanwhile, deglaze the mushroom pan with dry Marsala wine, scraping up the browned bits, then add the fig balsamic vinegar for sweetness.
7
Add stock to the sauce, season with black pepper, and stir well. Reduce heat and prepare the steak.
8
Place the steak in the hot oil at 365°F. Do not touch or move it; let it sear undisturbed for 2-3 minutes to develop a golden crust. Only flip when the steak moves freely on its own, indicating the proteins have released.
9
Flip and sear the other side for about 2 minutes. Transfer to an oven-safe skillet or pan and finish in a preheated 375-400°F oven for about 3 minutes until desired doneness is reached.
10
Remove the steak from the oven and let it rest for at least 10 minutes to allow the juices to redistribute throughout the meat. While resting, finish the sauce.
11
Check the sauce consistency. If too thin, dilute cornstarch or tapioca powder in cold water and add it. Remember: starch thickener only works when the sauce is actively boiling, so ensure a boil before adding.
12
Stir in cream to create a silky texture and improve the sauce's appearance. Taste and adjust seasoning with salt and pepper. If it becomes too thick, thin it with a bit more stock or Marsala.
13
Turn off heat and stir in fresh parsley. Add butter to finish the sauce, swirling it in gently with a whisk. Add the butter off heat to prevent it from breaking and separate. Whisk until the sauce becomes silky and luxurious.
14
Pour the sauce onto the plate or underneath the steak and plate the rested steak. Serve with potatoes or vegetables if desired. Garnish with fresh tarragon leaves and serve immediately.
PrimedTableBETA
