Beef Marsala

Name: Beef Marsala
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4-5 beef tenderloin steaks (6 ounces each); 2 Tablespoons olive oil; 1 cup onion (finely chopped); 2 cloves garlic (minced); 8 ounces Baby Bella mushrooms (sliced); 3/4 cup beef broth; 1/2 cup Marsala wine; 2 Tablespoons butter; 2 teaspoons Italian seasoning; 3 teaspoons all-purpose flour; salt and black pepper (to taste); fresh parsley (chopped (for garnish))

This delicious Beef Marsala recipe is perfect for easy weeknight cooking but fancy enough to serve for a special occasion dinner party. It’s a mouth-watering dish made with beef tenderloin steaks smothered in a rich Marsala sauce with savory mushrooms and onions.

A plate of medium-rare steak topped with mushrooms and onions, garnished with chopped parsley. A bowl of mashed potatoes and a cutting board with chopped parsley are in the background.

The Best Steak Marsala Recipe

This Beef Marsala is a scrumptious dish that combines tender and juicy tenderloin steaks with the rich flavors of Marsala wine and beefy mushrooms. It’s perfect for those times when you’re having guests over for dinner or when you simply want to treat yourself to an extra special meal. The steak is so tender, and the sauce, made with beef broth and a touch of garlic, is perfect for soaking up with a side of mashed potatoes or some crusty bread.

This recipe is super easy to make, and you’ll end up with a meal that looks and tastes like it came from a fancy restaurant. Just sear the steaks, sauté the onions and mushrooms, and then let everything simmer together in the Marsala wine sauce. In 35 minutes, dinner is served! If you love the flavors in this Beef Marsala, you should also try my Slow Cooker Creamy Chicken Marsala.

Why We Love This Recipe

Easy recipe – You only need a few everyday ingredients from the grocery store and about 35 minutes to make this scrumptious dish.
Rich flavors – The combination of Marsala wine, beef broth, and mushrooms creates a sauce that’s rich and incredibly flavorful.
Tender steaks -The beef tenderloin steaks have a wonderful, tender, and juicy texture that melts in your mouth.

Ingredients to Make This Beef Marsala

Four seasoned raw steak fillets are placed on a white plate next to a pair of tongs and a small bowl containing salt and pepper.

Beef tenderloin steaks – Filet mignon is a tender cut of beef that’s the star of this dish.
Olive oil – Used for searing the steaks and sautéing the vegetables, adding a rich flavor.
Onion (white, yellow, or pearl onions) – Adds sweetness and depth to the sauce.
Garlic cloves, minced (or garlic powder) – Enhances the flavor.
Baby Bella mushrooms, sliced – Adds an earthy flavor and meaty texture to the sauce.
Beef broth (or beef stock for a richer sauce) – Forms the base of the sauce.
Marsala wine – Provides a unique, slightly sweet, and nutty flavor to the dish.
Butter – Adds richness and helps thicken the sauce.
Italian seasoning – A blend of herbs that adds a burst of aromatic flavors.
All-purpose flour – Helps thicken the sauce to the perfect consistency.
Sea salt and black pepper, to taste – Basic seasonings that enhance all the other flavors.

Instructions to Make Beef Marsala

Step One: Sear the Steaks

Season the steaks with salt and black pepper, evenly and generously on both sides.
Heat one tablespoon of olive oil in a cast iron skillet or other heavy-bottom large skillet over medium-high heat.
Place steaks in the hot skillet and sear them until a brown crust forms, about 2–3 minutes per side. Place the seared steaks on a plate and set aside.

Step Two: Sauté Mushrooms and Onions

A pot filled with a dark mushroom sauce containing sliced mushrooms, herbs, and spices.

Using the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
Add the sliced mushrooms to the skillet and cook until they are golden brown and tender, about 4-5 minutes.

Step Three: Make the Sauce

Pour in the Marsala cooking wine and beef broth, scraping the bottom of the skillet to loosen any browned bits. Allow the mixture to simmer for about 5 minutes to reduce slightly.
Add in the Italian seasoning and stir. Sprinkle half of the flour and mix until it is well incorporated.

Step Four: Simmer and Serve

A white cast iron skillet filled with cooked beef medallions topped with sautéed mushrooms and herbs in a brown sauce.

Return the seared steaks to the skillet. Let the mixture simmer over medium heat for an additional 3–4 minutes, allowing the flavors to meld together and the sauce to thicken. Check the temperature of the steaks so they are cooked to your preference. If the sauce is still not thick enough, add in the remaining flour.
Once the sauce has thickened, add in the butter in smaller pieces until it melts and coats the beef and mushrooms evenly. Adjust seasoning with salt and pepper according to taste.
Transfer the beef marsala to a serving dish and garnish with freshly chopped parsley.
Serve hot and enjoy.

Suggestions and Alternatives

Wine – Select a dry Marsala wine, but you can use sweet Marsala wine if that’s what you have on hand.
Mushrooms – Feel free to swap the baby Bella or cremini mushrooms with white button mushrooms. If you want to make this dish really fancy, consider using dried Porcini mushrooms that are rehydrated. Also, a blend of mushrooms would be very delicious.
Beef – tenderloin is a popular choice for this recipe, but you can use anything from beef tips to ground beef and beef stew meat.
Heavy cream – You can add a splash of heavy cream to the skillet if you prefer a creamy marsala wine sauce.
Fresh herbs – Instead of dried Italian seasoning, you can add fresh basil, thyme, and oregano.

A plate of steak topped with a mushroom and onion sauce, served on a bed of mashed potatoes.

Storing Beef Marsala

Cool the leftovers to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat in the microwave until warmed through, or place on a skillet and slowly warm over medium-low heat.

Freezing Leftovers

This dish is best enjoyed freshly made, but you can freeze any leftover cooked steak and sauce separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Tips for the Perfect Beef Marsala

Make sure to take the temperature of the steaks while they are simmering in the sauce. For medium rare, you’ll want a temp of 130-135°F, for medium, 135–145°F; and for medium well-145-155°F.
While I highly recommend using beef tenderloin for this recipe, you can use sirloin steak also. It will not be as tender, though.
If the sauce is too thin, you can add a little more flour. Sprinkle it in gradually and stir well to avoid lumps. You can also let the sauce simmer a bit longer to reduce and thicken naturally.
If the sauce turns out too thick, thin it out with a bit more beef broth or Marsala wine until you reach the desired consistency.
If the sauce starts to split, whisk in a small piece of cold butter or a splash of cream to bring it back together.

Recipe FAQs

How Do I Serve Beef Marsala?

Serve the beef with the sauce with creamy mashed potatoes, egg noodles, or fluffy white rice. You can also serve it as is with a low carb side, like a garden salad or roasted veggies.

What is Marsala Wine?

Marsala wine is a fortified wine from Sicily, Italy. You will often see it used in cooking to create rich sauces, but it is also enjoyed as a sipping wine.

Can I Make This Recipe Without Wine?

Yes, you can substitute the Marsala wine with an equal amount of beef broth or a non-alcoholic cooking wine. The flavor profile will be slightly different, but it will still be delicious.