Marsala Sauce
Wednesday 07/20/2005 12:01 AM
 Florio is my usual pick for an imported Marsala wine. This vino comes from Sicily. File Under: Food; Someone Else's Image |
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I'm tired of not being able to find my Marsala sauce recipe on my computer. So I'm putting it here.
This is a variation/combination of a couple different recipes I found online at places I've long since forgotten.
Marsala Sauce
- ¼ cup finely chopped shallots
- 2 tbsp. each olive oil and butter
- ½ tsp. cracked peppercorn
- 1 sprig fresh thyme (1/4 tsp. dried)
- ½ tsp. paprika
- 2 cups sliced mushrooms
- ¾ cup Marsala wine
- ¼ cup red wine (Use a good table wine)
- 1 ½ oz Demi-Glace Gold®
- 5 fl. oz. Hot water
- ¼ cup heavy cream (optional)
Optional: Trim filets of excess fat and season on both sides with salt and pepper.
In a large, heavy skillet melt 2 tablespoons of butter over medium heat. Add oil. Add the filets and cook for approximately 4 minutes on each side, or until desired doneness. Remove filets from the skillet and keep warm.
Add shallots and saute until softened.
Add sliced mushrooms, thyme, paprika and peppercorns to the skillet and sauté for approximately 1 minute.
Add Marsala wine and red wine and reduce to half (approx. 5-6 minutes).
Add Demi-Glace Gold and stir with a whisk until demi-glace is dissolved.
Add hot water and simmer for approx. 5-6 minutes (until sauce has thickened).
Strain sauce, add heavy cream (if desired), and serve over beef, veal, or chicken.
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