Today we're making Beef Marsala. You can use thick filets like I did or turn them into 3/4" medallions. Both ways are great.

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/beef-mars...

INGREDIENTS
2 1" thick filet mignon steaks about 6-8 ounces (170-230g) each, removed from fridge 1 hour before cooking
4 tablespoons (52g) olive oil divided
1 ounce (28g) dried gourmet mushrooms sliced, reconstituted in hot water then chopped and drained (optional)
1/2 pound (225g) cremini mushrooms - sliced
2 large shallots - minced
3 cloves garlic - minced
2 tablespoons (15g) all-purpose flour
3/4 cup (180g) dry Marsala wine
1 cup (240g) low-sodium beef stock
2 tablespoons (28g) unsalted butter
2 tablespoons flat-leaf Italian parsley - minced
salt and pepper to taste

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