Best 8 Beef En Croute With Marsala Sauce Recipes

ROAST BEEF WITH MARSALA GRAVY

Steps:

• Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
• Preheat the oven to 400 degrees F.
• In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
• Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

BEEF EN CROUTE WITH MARSALA SAUCE

Steps:

• Heat the oven to 230c/425f.
• Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
• Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
• Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
• Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
• Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
• Place in the oven for about 20 to 25 minutes, or until pastry is golden.
• For the sauce:.
• Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
• Add the sliced mushrooms and sautee for 3-4 minutes.
• Add the flour and stir until it has mixed into the mushroom and oil.
• Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
• Bring to the boil.
• Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
• Serve the beef en croute with the sauce poured over.

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

PAN-FRIED STEAK WITH MARSALA SAUCE

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

ROAST BEEF WITH MARSALA GRAVY

Steps:

• Place the roast in a shallow baking dish and rub with the salt and pepper.
• Place in the refrigerator uncovered 8 hours or overnight.
• Before cooking, let the roast sit at room temperature for about 1 hour.
• Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
• Preheat the oven to 400.
• In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
• Roast the beef for 15 minutes and turn down the heat to 325.
• Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
• Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
• Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
• Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
• Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
• Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
• Serve the sauce with the sliced roast beef.

CHICKEN MARSALA EN CROUTE

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet., Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.

CLASSIC VEAL MARSALA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
• Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.