Eye Fillet Steaks with Marsala Sauce

    (50)
    30 minutes

    A good steak recipe is simple and delicious. This recipe uses Marsala wine and balsamic vinegar to create a beautiful sauce for eye fillet.


    48 people made this

    Ingredients
    Serves: 4 

    • 4 eye fillet steaks
    • Salt and pepper to taste
    • 3 tablespoons butter
    • 2 cups sliced mushrooms
    • 3/4 cup Marsala wine
    • 1/4 cup balsamic vinegar
    • 1/4 cup thinly sliced spring onions

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an ovenproof frypan over medium-high heat. Sear the fillets until browned on both sides then place into oven and cook to desired doneness, about 13 minutes for medium-rare.
    3. Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms and cook until softened, about 2 minutes. Pour in the Marsala and allow to come to a simmer before adding the balsamic vinegar. Simmer until reduced by half then remove from heat, season to taste with salt and pepper and stir in the sliced spring onion. Ladle the sauce over steaks to serve.

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    Reviews and Ratings
    Global Ratings:
    (50)

    Reviews in English (37)

    by
    143

    I used NY strips cause that is what I had still turned out great the sauce was a little on the balsamic side, I would suggest cutting back a little.  -  25 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    99

    I reduced the balsamic as suggested to 1/8 cup, used shallots in place of onions and I added 3 tablespoons of beef broth to the mushrooms and white wine. Otherwise, I followed the recipe...it was fabulous. It had a nice sweet tangy flavor that went well with the filet mignon.  -  16 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    49

    Basically a very good recipe but I think it called for too much balsamic vinegar. I would cut this down to 1/8 cup. I added about 1/4 cup of chopped onions and browned them in the butter. Then I added the mushrooms followed by the wine with 1 teaspoon of Maggi Sauce. As directed I added the balsamic vinegar and reduced the liquid. I added just a bit more wine with some salt and pepper to taste and then a little cornstarch with water to thicken the sauce. My husband loved it and with less vinegar I think this will be a winner!  -  24 Sep 2007  (Review from Allrecipes USA and Canada)

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