Name: Porcini Mushroom and Marsala Pan Sauce with Rosemary
Total time: 20 min
Yield: Serves 4 (Makes about 3/4 cup, enough to sauce 4 steaks)
Ingredients: 1/2 ounce dried porcini mushrooms; 1/2 cup hot water; 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 cup marsala wine (sweet); 1/2 cup low-sodium chicken broth; 3 tablespoons unsalted butter, cut into 6 pieces; 2 teaspoons chopped fresh rosemary

Why This Recipe Works

For a pan-seared steak recipe with a full-bodied, complex steak sauce, we cooked the steaks in a high-quality, heavy pan, reducing the heat to prevent burning and moving the steaks only once. By adding a few extra ingredients to the traditional trio of wine or brandy, stock, and butter, we transformed canned stock into a luxurious, refined sauce for our meat.

Instructions

Cover mushrooms with hot water in microwave-safe bowl; cover bowl with plastic wrap, cut vents in wrap, and microwave on high for 30 seconds. Let stand to soften mushrooms, about 5 minutes. Lift mushrooms from liquid with fork; chop coarse and set aside. Strain mushroom soaking liquid through sieve lined with coffee filter or cheesecloth to remove grit; reserve 1/3 cup strained liquid and set aside.

Follow related recipe for Pan-Seared Steaks. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add garlic off heat; using pan’s residual heat, cook, stirring constantly, until fragrant, 15 to 20 seconds. Return skillet to high heat, add marsala, broth, chopped mushrooms, and reserved soaking liquid; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/2 cup, about 3 minutes. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add rosemary and season with salt and pepper to taste. Spoon sauce over steaks; serve immediately.