Italian Steak & Mushroom Marsala with Creamy Polenta
A tender, melt-in-your-mouth steak takes center stage in this elegant dish, smothered in a rich, earthy mushroom marsala sauce that transports you straight to a cozy Italian trattoria. The velvety, creamy polenta provides the perfect canvas for the luxurious sauce and perfectly cooked steak, creating an unforgettable symphony of flavors and textures. Paired with a glass of full-bodied red wine, this dish invites you to indulge in the simple pleasures of life, celebrating the art of cooking with love and passion.
Ingredients
- •1 1/2 lbs sirloin steak
- •1 tsp salt
- •1/2 tsp black pepper
- •3 tbsp olive oil, divided
- •1 lb cremini mushrooms, sliced
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 cup dry marsala wine
- •1 cup beef broth
- •1 tbsp butter
- •1 cup instant polenta
- •4 cups water
- •1 cup grated parmesan cheese
- •1 tbsp fresh thyme leaves
- •Optional: chopped parsley for garnish
Dietary Info
Instructions
- 1
Season steak with salt and pepper.
- 2
Heat 1 tbsp oil in large skillet over medium-high heat; sear steak 3-4 minutes per side for medium-rare. Remove from skillet; let rest.
- 3
In same skillet, heat remaining oil over medium heat; sauté mushrooms, onion, and garlic until softened.
- 4
Stir in marsala wine, scraping up browned bits; simmer until reduced by half.
- 5
Add beef broth and thyme; simmer until thickened.
- 6
Whisk polenta into boiling water in a separate saucepan, reducing heat to low; cook until smooth, about 5 minutes.
- 7
Stir in parmesan cheese; season with salt and pepper.
- 8
Slice steak; return to skillet, stirring to coat with sauce.
- 9
Serve steak and mushroom marsala over creamy polenta, garnished with parsley if desired.
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