Eye Fillet with Marsala Mushroom Sauce

By: Marge Perry & David Bonom

  • Serves: 4

Ingredients

  • 4 (5 to 6-ounce) eye fillet steaks, about 1-inch thick
  • 1 teaspoon salt, divided
  • 1/2 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
  • 1/4 teaspoon dried thyme
  • 5 garlic cloves, minced
  • 2/3 cup dry marsala or port wine
  • 1 1/2 cups unsalted chicken broth

Directions

  1. Season the steaks with 1/2 teaspoon of the salt and 1/4 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 47°C, 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 1/2 teaspoon salt and 1/4 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 55°C, about 3-4 minutes. Remove the skillet from the heat and swirl in the remaining 1 tablespoon of butter until melted.

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