Rib-Eye Steak with Marsala and Porcini Mushroom Sauce

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

This is the kind of dish you want to cook for a special occasion - an anniversary, birthday or just because you feel like eating something indulgent. I buy my porcini mushrooms ready to eat (from the Merchant Gourmet range) but use dried if that's what you have - just soak them before you start the recipe. 

I've also used rib-eye steak (my favourite) but if I was making it again I'd choose a less fatty cut, like a fillet or even rump steak - just because you already have the creaminess of the sauce going on in there already. 

steak with porcini and marsala sauce

Steak with Marsala and Porcini Mushroom Sauce
Serves 4
4 steaks of your choice
1 tbsp olive oil
salt and black pepper
1 very small onion, chopped finely
4 porcini mushrooms, ready to cook
100ml Marsala
1 heaped tbsp creme fraiche
couple of sprigs of thyme

Heat a frying pan and rub your steaks with a little olive oil. Season and cook in the dry pan until cooked to your liking. Transfer to a plate and cover with foil, while you get on with the sauce. 

To make the sauce, trickle in a little more olive oil into the pan if it needs it and then fry the onion gently until softened. Scrape up any juices left by the steak, and then chop the porcini mushrooms and add these in too. Pour in the Marsala and turn the heat up, letting it bubble away for a couple of minutes. Turn the heat down and stir in the creme fraiche and the leaves from the sprigs of thyme. Check the plate with the steaks and pour any juices left behind while they were resting into the sauce. Taste and season with salt and pepper and serve poured over the top of the cooked steaks. 


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