Eye Fillet with Marsala Mushroom Sauce

Original recipe from Anolon US

This elegant meal is disarmingly simple to prepare. Serve it to guests or make it on a busy weeknight: either way, it is wonderful accompanied with tender-crisp asparagus or broccoli, rice, and a lusty cabernet or a full-bodied zinfandel.



  • 4 (5 to 6-ounce) eye fillet steaks, about 1-inch thick
  • 1 teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoon unsalted butter, divided
  • 10 ounces white mushrooms, sliced
  • 1 medium red onion, thinly sliced
  • ¼ teaspoon dried thyme
  • 5 garlic cloves, minced
  • 2/3 cup dry marsala or port wine
  • 1 ½ cups unsalted chicken broth


  1. Season the steaks with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the steaks and cook until they are well browned and an instant read thermometer inserted into the thickest part registers 115°F, about 4-5 minutes per side. Transfer the steaks to a plate and tent loosely with foil.
  3. Dissolve the flour in 3 tablespoons of water and set the slurry aside.
  4. Increase the heat to medium-high and add the remaining 1 tablespoon oil and 1 tablespoon of the butter. When the butter melts, add the mushrooms, onion, thyme, and the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the garlic and continue cooking until the mushrooms start to brown, another 3-4 minutes. Pour in the marsala, bring to a boil and cook until the liquid is nearly evaporated, about 2 minutes. Add the broth, bring to a boil, and cook until slightly reduced, about 3 minutes. Stir in the flour slurry and cook, stirring, until thickened, 1 minute. Return the steaks to the skillet and cook, turning occasionally, until the meat is heated through to an internal temperature is 130°F, about 3-4 minutes. Remove the skillet from the heat and swirl in the remaining 1 tablespoon of butter until melted.

We’d recommend using an Anolon Advanced skillet


Back to posts