beef tips with mushrooms in a marsala wine sauce

I was so impressed with how delicious this turned out, I had to share. Sometimes, an after thought, turns into the best idea. A few weeks ago, I made a traditional chicken marsala, coated in tapioca flour, to make it grain and gluten free. I was thrilled with the results, and was dying to make it again, but I just wasn't in the mood for filleting chicken, pounding it and dredging in flour. It's worth it, but I was lazy.

I had just gotten my Butcher Box shipment and it came with beef tips so my creative juices went to work. I usually use them for some sort of stirfry, but I was out of a few ingredients, and I had just bought some mushrooms, so I had my grand creation!

It is so simple, perfect for a quick weeknight meal and takes 30 minutes to throw together. I put mine over cauiflower rice, but made the kids some roasted potatoes for a heartier meal. With literally 6 ingredients, this one is an absolute must. My advice about the meat is to choose a cut that is tender. This is fast cooking so, a tougher cut will be too chewy. My favorites are Top Sirloin steak, Top loin or Ribeye.

You don't need alot of meat, so a few cuts will feed a family of 6. 


What you will need

  • 2 lbs Beef Tips or Sirlion steaks cut into cubes

  • 3 cups marsala wine

  • 16 oz. mushrooms (2 containers) I choose baby bellas and white button mushrooms

  • Large handful of chopped fresh parsley

  • 1 Tbs. butter

  • 1/2 medium onion chopped

  • Salt and pepper to taste

Putting it together

  • In a heavy cast iron skillet (Lodge is my favorite) Saute onions in 3 Tbs. olive oil until translucent

  • Add mushrooms and cook until browned. I like mine very carmelized so this takes some time, but worth it in the flavor department. Transfer when finished to a bowl.

  • In the skillet add beef, season with salt and pepper. Let beef brown before turning. Using high heat, you are flash searing and not cooking all the way through. When meat is browned, transfer to bowl with mushrooms.

  • Back in the skillet, pour marsala wine and keep at a soft boil until it reduces by more than half. This takes a bit of time, but you are cooking the alcohol off and concentrating the sauce.

  • When sauce is reduced, add 1 Tbs. butter. This thickens the sauce and gives it a rich, smooth flavor. Add bowl of Mushrooms and Beef back to skillet and finish with chopped parsley.

  • Let cook for an additional 2-3 minutes and taste, you may need to add additional salt.

  • Serve over cauliflower rice or with lots of sides like, roasted potatoes and broccoli.