Steak Marsala with Parmesan Mash

Instructions

1
Starting potatoes in cold water: ensures they cook evenly. Marsala is wine named for its area of origin, Marsala, Sicily. Fortifying it with brandy or another neutral alcohol acts as a preservative for its delicate bouquet. Almost exclusively used for cooking in the U.S., it is more common to drink vintage Marsala in Europe.
2
Make the Potatoes: Peel and cut potato into 1” dice. Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until ten- der, 18-20 minutes. Drain in colander and return to pot with half the evaporated milk, Parmesan cheese, and half the green portions of green onions. Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached, reserving at least 2 Tbsp. for sauce. No additional may be needed. Season with ½ tsp. salt. While potatoes simmer, prepare ingredients.
3
Start the Sauce: Return pan used to cook steaks to medium-high heat. Add mushrooms and ¼ tsp. salt. Cook, stirring occasionally, until mushrooms begin to caramelize,
4
Prepare the Ingredients: Quarter mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
5
Add white portions of green onions and Marsala: wine to pan and cook until liquid is reduced by half, 1-2 minutes. Add beef demi-glace, remaining evap- orated milk, any accumulated juices from resting steaks, and ½ cup water to pan and simmer until sauce has thickened to consistency of a light gravy,
6
Heat a medium pan over medium-high heat. Add: 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet and roast until steaks reach a minimum inter- nal temperature of 145 degrees, 5-7 minutes. Transfer steaks to cutting board and cover loosely with foil. Reserve pan; no need to wipe clean.
7
Plate the Dish: Use a slotted spoon to separate mushrooms from sauce in pan and place on plate. Spoon sauce onto plate and set steak on sauce. Serve Parmesan mashed potatoes next to steak and garnish mash with remaining green portions of green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used three times. Half the green portions go into mashed potatoes and remaining garnish dish. White portions are added to sauce. milk is used twice. Half goes in mashed potatoes and remaining goes in sauce. the recipe before you start–we promise it will be time • Place a colander in the sink

Ingredients

Instructions