Steak Marsala
For a classy steak dish that doesn’t take a lot to do, try making steak Marsala. the wine sauce will bring a touch of elegant s.
There are a lot of variation on what to add to “make this your dish”, you may want to start out by following the main recipe and then the second time you make it you will know where you want to change things for your taste.
Ingredients
- 4 Beef Tenderloin steaks 1 inch to 2 inch thick
- 1 table spoon capers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 Cloves Garlic crushed (for rubbing the steaks)
- 1/2 cup Marsala wine or a red wine that is drinkable for your taste
- 1 pinch of Tarragon to the wine when cooking.
- 2 pinches of Chives
- 1 teaspoon coconut oil
Instructions
Get your steaks out 45 minute to an hour before it is time to cook them.
Take the steaks and sprinkle the salt and pepper on both side and lightly rub into the meat.
Take the crushed garlic and rub it on the same sections that you sprinkled the salt and pepper on too.
Heat a cast iron skillet to medium, use 1/2 teaspoon of coconut oil to lubricate the pan before placing the steaks in the pan.
Turn the steaks only once during the cooking time, depending on how you like your steaks cooked that could be 3 to 8 minutes a side.
Remove the steaks when done to your desire and cover to keep them warm.
Take the same skillet and put the capers in with the red wine, heat to a boil with high heat,with the skillet uncovered cook for a few minutes until the liquid has slightly reduce, remember to stir frequently to keep it from burning the capers.