The ingredient amounts have been scaled to the new serving size.

Any ingredient amounts, cooking times, and/or temperatures referenced in the

directions still refer to the original serving size.

 2 small fillets or 2 small sirloin steaks

 1/2 to taste salt and pepper
 1 tablespoon butter, divided
 1 large portabella mushroom caps, diced
 1/2 shallot, diced (or half a mild onion)
 1 minced garlic cloves (or 2-3 teaspoons minced garlic)
 1 cup chicken broth
 3/4 teaspoon dried rosemary (add more or less to your taste)
 1/4 cup marsala wine (you can add more to your taste)
 1/2-1 tablespoon flour, to thicken the sauce
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1. 1 Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
2. 2 Stir in 1 or 2 Tablespoons flour and set aside.
3. 3 Salt and pepper the steaks to taste
4. 4 Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook
them to your desired level of doneness or slice and add to the sauce to continue cooking later).
5. 5 Remove from pan and let it rest covered in a separate covered container.
6. 6 Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium
until soft.
7. 7 Add the chicken broth mixture and the wine.
8. 8 Cook down the sauce by about half. Add the last tablespoon of butter.
9. 9 Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce
over the steak. Yum!

Read more: http://www.food.com/recipe/mushroom-steak-marsala-426578#ixzz1Hl4jjd2z