Steak Neapolitan


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Add some dry Marsala wine and juice from a lemon with some freshly sliced mushrooms to this steak dish.

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Serving Size / Yield

4 servings


  • 1 tsp. olive oil
  • 2 Tbs. lemon juice
  • 4 (4 oz.) beef tenderloin steaks
  • 1 C. mushrooms, sliced
  • 1 C. onion, chopped small
  • 1/4 C. dry Marsala wine
  • 2 Tbs. fresh Italian parsley, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

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Heat oil in lg. skillet over med-high heat, until hot. Add lemon juice

and steaks. Cook at least 10 minutes for rare, longer as desired. Turn as necessary. May have to add more lemon juice if cooking to med. or well-done. Remove steaks from skillet, and keep warm. Add onions, mushrooms, and wine to juice mixture in skillet. Salt and pepper, to taste. Cook, and stir 5 minutes, or until liquid is reduced to about 1/2 C. To serve, spoon onion mixture over steaks, and sprinkle with parsley.

Yields: 4 servings.

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