Steak Marsala

• 1lb Porterhouse Steak

• 1 qt LBR Marsala Sauce

• 8 oz assorted Wild Mushrooms

• 1 Cup Caputo’s Cabernet Sauvignon

• 1 small Shallot Diced

• 1 tsp Chopped Fresh Rosemary

• 1 tsp Fresh Parsley

• 1 Tbsp Olive Oil

• 2 Tbsp Butter

• Salt & Black Pepper To Taste

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1. Heat Grill to High Temp and preheat oven to 350°F  

2. Rub steak with olive oil, salt, pepper and fresh rosemary.

3. Sear steak on grill top or skillet, flipping until seared on both sides.

4. Finish in a 350°F oven to an internal temperature of 125°F for medium rare or 140°F for medium depending on preference. Once finished, Set the steak aside and rest.

5. While steak is in the oven, heat a sauce pan on medium high heat, add butter and swirl to melt. Add shallot and saute ́about 30 secs, add mushrooms and saute ́ an additional minute until they are starting to lightly caramelize.

6. Add red wine, bring to a simmer, and allow to reduce for about 2-4 mins.

7. Add 2 cups Marsala Sauce and whisk to combine. Let simmer for 1 minute.

8. Finish sauce with fresh parsley and adjust with salt and pepper. Serve sauce over carved porterhouse for a perfect date night dinner

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