Cooking Steps

• Preheat a medium sized cast iron skillet over medium-high heat and drizzle with olive oil.
• Pat the steaks dry with paper towels and evenly season the steaks with salt and pepper on all sides and dredge in flour, shaking off the excess.
• Once the skillet is hot, sear the steaks for 2 minutes per side until both sides are deeply charred, then remove and set aside to a plate.
• In the same skillet, lower the heat to medium, add butter and more olive oil if needed and the sliced mushrooms. Saute the mushrooms for 4-5 minutes until they begin to deepen in color.
• Add the chopped shallots and continue sautéing for another 2-3 minutes until the shallots begin to soften and become fragrant.
• Add the chopped garlic and herbs and continue sautéing for another 1-2 minutes.
• Pour the marsala wine in and let the wine reduce slightly, while scraping the bottom of the skillet.
• Then pour in the chicken stock and bring everything up to a strong simmer and let the liquid reduce for 1-2 minutes.
• Pour in the heavy cream and 1 tablespoon of butter and stir everything together. Nestle the steaks back into the creamy marsala sauce, with any accumulating juices and baste the sauce onto the steak.
• Continue cooking on a low simmer until the sauce has thickened slightly and to warm through the steaks, for another 3-4 minutes.
• Once done, remove from the heat and let the steaks rest for at least 5 minutes before slicing. Garnish with finely chopped parsley and serve the steak marsala with the creamy mushroom sauce.