Marry Me Steak
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You’re going to love the way Marry Me Steak balances its tender texture with the punch of fresh ingredients in the sauce. It’s a no-fuss recipe, yet it feels a little special in every bite. I’ll show you the simple move that makes the sauce creamy, tasty, and cling beautifully to every slice so you can enjoy it at its best.
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Whether it’s a quiet family meal, a relaxed backyard gathering, or a gameday buffet, this dish always works. You can cook it ahead, keep it warm, or even chill the steak and sauce separately until you’re ready to reheat and serve. I’ve even frozen it quite a few times before, and the flavors still hold up every time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Steak with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see how easy it is to create a restaurant-worthy Marry Me Steak at home.
Season and Sear the Steaks
Pat the filet mignon dry with a paper towel so the spices stick and you get a better sear. Then, season both sides generously with Italian seasoning, salt, and ground black pepper.
Heat a cast iron skillet over medium heat, add olive oil, and sear the steaks for about 2 minutes per side until they develop a golden brown crust. This lodge seasoned cast iron skillet heats beautifully and is deep enough for saucy recipes like this.
I use these tongs with nonstick silicone tips to turn the steaks easily without breaking the meat or sticking. Remove from the skillet and set aside.
To keep them warm without steaming while I make the rest, I loosely tent the steaks with this heavy-duty foil that locks in flavor and juiciness.
Make the Flavor Base
In the same skillet, add the sun-dried tomatoes and minced garlic. Sauté for about a minute, just until the garlic is fragrant and the sundried tomatoes release their flavor into the oil; any longer and they can turn bitter.
Build the Creamy Sauce
Pour in the beef broth, scraping up all the browned bits from the bottom of the skillet for extra flavor. This wooden spoon is perfect for loosening up all the caramelized bits without damaging the pan. Let it simmer for about 5 minutes.
Stir in the heavy cream, remaining Italian seasoning, and paprika, creating a silky sauce that coats the back of a spoon, which clings to the steak and sides instead of running off onto the plate.
I like to use this silicone whisk, which makes it easier to blend the cream smoothly into the sauce.
Finish the Dish
Add the fresh spinach and cook for 1–2 minutes until it’s just wilted to keep it bright and fresh instead of overcooked. Return the steaks to the skillet and let them simmer gently in the Marry Me sauce so the flavors meld together.
If you’d like, slice the steaks into medallion-like pieces or bite-sized cubes before returning them to the sauce to let them soak up even more flavor. A carving knife like this one will give you clean, even slices effortlessly.
I slice mine on a large wooden cutting board like this, as it gives me a lot of space to work with and is a lot more durable than plastic chopping boards I’ve had before.
Garnish and Serve
Sprinkle fresh basil over the top before serving. Pair it with pasta, mashed potatoes, rice, or warm crusty bread to soak up every bit of the creamy sauce. Enjoy!
If you’re taking this to a potluck, pack it in a leakproof food container to keep it safe from spills. For longer trips or when you need to keep it warm until serving, slide the container into an insulated casserole bag like this one.
Equipment
Ingredients
- 2 filet mignon steaks
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes drained and chopped
- 6 garlic cloves minced
- ½ cup beef broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning extra for sauce
- ½ teaspoon paprika
- 1 cup fresh spinach
- Fresh basil for garnish
Video
Instructions
- Pat the steaks dry and season both sides with Italian seasoning, salt, and pepper.2 filet mignon steaks, 1 teaspoon Italian seasoning, Salt and pepper
- Heat a skillet (cast iron works best) over medium heat for 2 minutes. Add olive oil, then sear the steaks for about 2 minutes per side. Remove and set aside.2 tablespoons olive oil
- In the same skillet, add the sun-dried tomatoes and garlic. Stir for about 1 minute until fragrant. Pour in the beef broth, scraping up the brown bits. Let simmer for 5 minutes. Stir in the heavy cream, extra Italian seasoning, and paprika.½ cup sun-dried tomatoes, 6 garlic cloves, ½ cup beef broth, 1 cup heavy cream, 1 teaspoon Italian seasoning, ½ teaspoon paprika
- Stir in fresh spinach and cook for 1–2 minutes until wilted. Return the steaks to the skillet and let everything gently simmer. Slice the steaks if desired and nestle them back into the sauce.1 cup fresh spinach
- Top with fresh basil. Serve hot with your favorite side — pasta, mashed potatoes, rice, or crusty bread.Fresh basil
Notes
- Choose the Right Pan: A cast iron skillet is your best bet here as it locks in heat and gives a better, more even sear.
- Melt Butter to Boost Richness: Add a knob of butter while searing the steaks or whisk it into the sauce at the end for a glossy, velvety finish.
- Go Sweet or Mild: Sauté shallots with the garlic to create a sweeter, more aromatic base for the sauce, or swap white onion for regular onion if you want a milder flavor.
- Simmer Slowly: Keep the heat low after adding cream so it stays smooth and doesn’t split.
- Layer in Cheesy Creaminess: Stir in cheeses like mozzarella or provolone for a richer sauce, or use Parmesan cheese for a nuttier, saltier edge.
- Finish with Tang or Brightness: Stir in fresh sour cream for tangy creaminess, whisk in a spoonful of mayonnaise for silkiness, or deglaze the pan with white wine for an elegant lift.
- Slice for More Flavor: Cutting the steaks before returning them to the sauce helps every bite soak up the creaminess.
- Freshen and Brighten with Greens: Add spinach and thyme to the sauce for earthy, herbal notes, or garnish with parsley if you’re out of basil leaves.
Nutrition
Recipe Notes and Expert Tips
I’ve rounded up my best tips to help you get the most out of your Marry Me Steak so it turns out perfectly every time.
- Choose the Right Pan: A cast iron skillet is your best bet here as it locks in heat and gives a better, more even sear.
- Melt Butter to Boost Richness: Add a knob of butter while searing the steaks or whisk it into the sauce at the end for a glossy, velvety finish.
- Go Sweet or Mild: Sauté shallots with the garlic to create a sweeter, more aromatic base for the sauce, or swap white onion for regular onion if you want a milder flavor.
- Simmer Slowly: Keep the heat low after adding cream so it stays smooth and doesn’t split.
- Layer in Cheesy Creaminess: Stir in cheeses like mozzarella or provolone for a richer sauce, or use Parmesan cheese for a nuttier, saltier edge.
- Finish with Tang or Brightness: Stir in fresh sour cream for tangy creaminess, whisk in a spoonful of mayonnaise for silkiness, or deglaze the pan with white wine for an elegant lift.
- Slice for More Flavor: Cutting the steaks before returning them to the sauce helps every bite soak up the creaminess.
- Freshen and Brighten with Greens: Add spinach and thyme to the sauce for earthy, herbal notes, or garnish with parsley if you’re out of basil leaves.
How to Store Leftovers
Store the steak and sauce separately in airtight containers in the refrigerator for up to 2 to 3 days. I like these stackable glass containers because they keep each part fresh without leaking.
Reheat gently on the stovetop over low heat to keep the steaks tender, stirring the sauce often to keep it silky smooth. Add a splash of water or cream if the sauce has thickened and to bring back the meat’s juiciness.
This recipe freezes well; just freeze the sauce and steak in separate freezer-safe containers for up to 2 months. These freezer containers are great for portioning, so you can defrost only what you need. Thaw overnight in the fridge before reheating.
What to Serve With Marry Me Steak
Creamy mashed potatoes are a natural match, but pasta is another great option for catching all that sauce. You could also go for roasted vegetables to balance the richness, or simply serve it with warm, crusty bread to swipe through every last drop.
More Easy Recipes for You to Try at Home
I’ve got more Marry Me recipes that are just as comforting and full of flavor as this one, perfect for adding to your dinner rotation.
