Petite Sirloins With Mushrooms Marsala

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   A bit of background on Marsala from Wiki-

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969.
The most creditable version of the introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. In 1773, Woodhouse landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Fortified Marsala wine was, and is, made using a process called in perpetuum, which is similar to the system used to produce Sherry in Jerez, Spain.
Woodhouse recognized that the in perpetuum process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala wine would be popular in England. Marsala wine indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began the mass production and commercialization of Marsala wine.
Here's a simple, easy to cook meal that will make you seem like a top-notch chef. It's all in the combination of flavours!
Here's the goods. The small jars on the right are Mrs Rivet's dried herbs from the garden. She got a dehydrator recently and has been putting up herbs like crazy. These are thyme and sage. The container in the back is chopped parsley.

Chop up an onion and sautee it in olive oil until it starts to get golden like this

Then add the sliced mushrooms, a teaspoon of chopped garlic, one chicken bouillion cube, 2 TBSP balsamic vinegar, and a teaspoon each of the dried herbs. Then add about a cup and a half of Marsala and bring to a boil, stir well, and reduce the liquid down.

Brought out the steaks to room temp about 30 minutes prior to cooking. 15 minutes before hand, I salted and peppered.

In a hot skillet with some olive oil sear the sirloins to a nice crusty outside, then put in a warm oven to hold-

Drain the pan of oil, and deglaze with about a cup of marsala. Scrape up all the bits of goodness from the pan, and reduce the liquid by half or two thirds.

After it was reduced, add it into the mushrooms mixture and stir well. Meanwhile I had made up some mashed potatoes.

Instant feast and a delicious supper that is almost too easy to make. The flavours sure do go together well, and the homemade bread capped off the meal.

Here we are, perfectly done and just how we like it!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: Petite Sirloins With Mushrooms Marsala Posted: 06 September 2010 at 17:29
	A bit of background on Marsala from Wiki- Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969. The most creditable version of the introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. In 1773, Woodhouse landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Fortified Marsala wine was, and is, made using a process called in perpetuum, which is similar to the system used to produce Sherry in Jerez, Spain. Woodhouse recognized that the in perpetuum process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala wine would be popular in England. Marsala wine indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began the mass production and commercialization of Marsala wine. Here's a simple, easy to cook meal that will make you seem like a top-notch chef. It's all in the combination of flavours! Here's the goods. The small jars on the right are Mrs Rivet's dried herbs from the garden. She got a dehydrator recently and has been putting up herbs like crazy. These are thyme and sage. The container in the back is chopped parsley. Chop up an onion and sautee it in olive oil until it starts to get golden like this Then add the sliced mushrooms, a teaspoon of chopped garlic, one chicken bouillion cube, 2 TBSP balsamic vinegar, and a teaspoon each of the dried herbs. Then add about a cup and a half of Marsala and bring to a boil, stir well, and reduce the liquid down. Brought out the steaks to room temp about 30 minutes prior to cooking. 15 minutes before hand, I salted and peppered. In a hot skillet with some olive oil sear the sirloins to a nice crusty outside, then put in a warm oven to hold- Drain the pan of oil, and deglaze with about a cup of marsala. Scrape up all the bits of goodness from the pan, and reduce the liquid by half or two thirds. After it was reduced, add it into the mushrooms mixture and stir well. Meanwhile I had made up some mashed potatoes. Instant feast and a delicious supper that is almost too easy to make. The flavours sure do go together well, and the homemade bread capped off the meal. Here we are, perfectly done and just how we like it!

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 07 September 2010 at 03:23
	Ah yes! I have had an ongoing love affair with Marsala and mushrooms for years! Mine is normally accompanied by veal or chicken cutlets, but this dish looks too interesting not to try. Those steaks were perfectly cooked my friend, and the whole dish is screaming "comfort food"!
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 07 September 2010 at 06:57
	as always, the simplest combinations result in the best esults! great job and beautiful pictures!
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