Beef Tenderloin with Marsala Mushroom Sauce is our favorite special meal for date night in. So simple and fun to prepare together. A screaming hot cast iron skillet is used to prepare this wonderful and special fancy restaurant quality meal in the comfort of your home! My absolute favorite steak recipe EVER!
I am so excited to share our ‘go to’ celebratory date night in recipe with y’all today! Just in time for Valentine’s Day! We don’t eat out much at all, but we do love to have ‘date nights in’. With the money we save by not eating out, we are able to put it towards a fancy meal cooked together for an ‘at home date night’. If I had to pick one last meal to have on this earth, this steak marsala cooked in a screaming hot cast iron skillet would be on the menu. I never could get steak cooked right at home until I received my first cast iron skillet from my mother in law last Christmas. I honestly don’t know how I ever made it this long without one. Seems like I am using it every day. Y’all GOTTA try this one! This recipe works well with filet mignon or beef tenderloin. Just adjust your cook time depending on the size and thickness of your steak.
This Beef Tenderloin with Marsala Mushroom Sauce is our favorite special meal for date night in. So simple and fun to prepare together. A screaming hot cast iron skillet is used to prepare this wonderful and special fancy restaurant quality meal in the comfort of your home! My absolute favorite steak recipe EVER!
10 oz shiitake mushrooms, stems removed and discarded
salt and pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
2 shallots, minced
1/2 cup Marsala wine
3/4 cup beef broth
1/2 tsp Dijon mustard
Instructions
Take steaks out of the fridge an hour before you are going to cook them. Preheat oven to 425 degrees. Remove stems of mushrooms and discard. Slice mushrooms and shallots. Heat cast iron skillet to medium-high heat for 5 minutes. Add butter and oil to skillet then season steaks on one side with salt and pepper. Place steaks seasoned side down in hot skillet. Leave them in the hot skillet without touching or moving them for 5 minutes. Season the other side of the steak then turn them over. Place skillet in heated oven for 5-10 minutes or until it reaches your desired level of doneness. Once done, remove steaks to a plate and cover to keep warm. Reserve pan drippings in skillet. Place shallots and mushrooms in the cast iron skillet and cook in pan drippings over medium heat for 5 minutes, stirring occasionally. Add wine and bring to a boil. Reduce heat to medium low and simmer for 2 minutes. Add broth and Dijon mustard and cook over medium heat for 5 minutes or until reduced by half. Spoon mushrooms and sauce over steaks and serve.
Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 15 years! She lives in North Alabama with her husband, 2 kids, ages 15 and 10 and 2 SUPER SPOILED furbabies.
With 2 multi sport student athletes, things stay PRETTY busy at the Burgess residence. But that doesn't mean they are eating take out and fast food! Aunt Bee LOVES cooking for her family and sharing her families favorite TRIED AND TRUE recipes with her friends, family and website readers from all over the world!
This sounds absolutely amazing!! My sweetie would absolutely adore this so it is definitely what we will have on our next date night in (we love those too!). I really love that you have used shiitake mushrooms here :)
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