Porterhouse Steak Marsala
1/3 cup butter
3 teaspoons minced garlic
8 ounces fresh mushrooms
3/4 cup Lombardo Dry Marsala wine
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
1 Melt butter over low heat in a medium saucepan. Turn heat up to medium to sauté the mushrooms then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
2 Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3 Cook your porterhouse steaks to taste.
4 Pour the Marsala Sauce over the steak and enjoy!