Instructions

Add the olive oil and butter to a large skillet over medium heat.

Add the mushrooms and shallots, cooking until browned, about 12-15 minutes. Season with salt and pepper to taste.

Add the garlic and stir, then cook for 1 minute longer. Remove the mushrooms and onions to a plate.

Add the other tablespoon of butter and oil to the skillet, then add beef to brown, seasoning with the garlic powder and more salt and pepper to taste. Once the beef is browned through, add the mushrooms and onions back to the skillet.

Pour in the marsala wine and let reduce for 2-3 minutes.

Next add the beef broth and let simmer for 5 minutes to reduce slightly. Pour in the heavy cream, then add the cornstarch mixture and whisk to combine.

Bring the sauce back to a boil to thicken, then remove form the heat and serve with chopped parsley.