Ingredients and Weight:
- Beef Steak - 2 pounds (approximately 900 grams)
- Marsala Wine - 1 cup
- Shallots - 3, chopped
- Fresh Mushrooms - 100 grams, sliced
- Beef Stock - 1 cup
- Salt and Pepper - to taste
- Extra Virgin Olive Oil - 3 tablespoons
- Thyme - 1 sprig
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a hot pan, heat the olive oil and pan-fry the beef steak on both sides until browned and cooked to medium-rare. Remove and let it rest.
- In the same pan, add the chopped shallots and fresh mushroom slices. Sauté until softened.
- Add the Marsala wine and let it reduce by half.
- Pour in the beef stock and continue to cook until the sauce has a rich, concentrated flavor.
- Season with salt, pepper, and thyme.
- Slice the rested beef steak and return to the pan with the sauce, allowing it to absorb the flavor for a few minutes before serving.
Nutritional Information:
- Calories: 580 kcal (Approximate value)
- Fat: 32g
- Carbohydrates: 12g
- Protein: 56g
Dish Characteristics:
- Rich and flavorful, with a sweet-savory balance from the Marsala wine and beef stock.
- The pan-fried beef steak is tender and juicy in the center.
- The dish showcases a classic American taste, with an Italian influence from the Marsala wine.
User Comments:
- "The combination of beef and Marsala sauce is a perfect match! The dish is truly delicious."
- "The beef was cooked to perfection, tender and juicy. The sauce was rich and flavorful."
- "This dish reminded me of my grandfather's cooking. It's a great combination of traditional flavors."
Special Precautions and Tips:
- Use a high-quality beef steak for best results.
- When pan-frying the beef, be careful not to overcook it; medium-rare is recommended for maximum tenderness.
- Adjust the seasoning according to personal preference.
- Marsala wine can be found in most supermarkets in the United States. If not available, a good quality red wine can be used as a substitute.
