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Marsala mushroom steak

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g sirloin steak
Sunflower oil, for rubbing
Sea salt and freshly ground pepper, to taste

For the Marsala mushroom sauce:

6 shallots, roughly chopped
3 T olive oil
4 T balsamic vinegar
1 garlic clove, finely chopped
200 g brown mushrooms, torn
2 t rosemary
2 bay leaves
Sea salt and freshly ground pepper, to taste
1 cup cream
1⁄2 cup Marsala

Method

Rub the sirloin with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the meat for 1 minute on each side. Set aside to rest.
To make the Marsala mushroom sauce, fry the shallots in 1 T olive oil until transparent in the same pan used to cook the meat. Add the balsamic vinegar and cook over a low heat until caramelised. Set aside.
Fry the garlic, mushrooms, rosemary and bay leaves in the remaining olive oil, and season. Add the steak, cream and Marsala.
Flambé to cook out the alcohol and intensify the flavour. Cook the meat in the sauce for 5 minutes over a medium heat and serve.

Cook's note: Don’t forget that steak will continue to cook after you let it rest. Cardinal rule: do not overcook it! Follow these timings for perfect results. For rare (dark red meat with some juices flowing) 2.5 minutes on each side. For medium rare (pink meat with pink juices) 3.5 minutes on each side. For a medium steak (pale pink meat) 4.5 minutes on each side. For well done (slightly pink meat) 5 minutes on each side.

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