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Rib Eye Steaks With Port And Mushroom Ragout

Recipe name:
Rib Eye Steaks With Port And Mushroom Ragout

Recipe category:
Beef

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Recipe detials: Rib-Eye Steaks with Port and Mushroom Ragout

3 tablespoons butter 5 shallots -- sliced 1 pound mixed wild mushrooms* -- sliced 3/4 cup Tawny Port 3/4 cup canned beef broth 1 tablespoon Vegetable oil 4 rib rib eye steaks -about 8 oz each 3/4" thick -- trimmed 1/4 cup Whipping cream 2 tablespoons Fresh tarragon OR -- chopped 2 teaspoons Dried tarragon Fresh Italian parsley - chopped *such as shiitake, portabella, oyster and crimini Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saut?? until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. Melt remaining 1 tablespoon butter with oil in heavy large s killet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare. Transfer s teaks to plates Bring mushrooms to simmer. Add cream and tarragon and boil unti l sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve. Bon Appetit march 1995 scanned by sooz

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Rib Eye Steaks With Port And Mushroom Ragout

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