MARSALA BEEF RECIPES

Steps:

• Remove and discard stems from mushrooms; slice mushrooms.
• Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.
• Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.
• Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over steaks.
• carbo rating: 6

Steps:

• Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate.  Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms.  Thinly slice; set aside.
• Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish.  Dredge steaks in flour mixture, shaking off any excess.
• Heat a large sauté pan over medium-high heat until hot.  Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.  Remove from heat and keep warm, tenting with aluminum foil.  
• Heat remaining 1 Tbsp. olive oil in pan over medium-high heat.  Add onion and garlic; sauté 2-3 minutes or until onion is tender.  Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken.  Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.  
• Return beef to pan and cook 2-3 minutes or until heated being careful not to overcook beef (145°F).  Sprinkle with chives and serve.