Rib Eye Steaks with Port and Mushroom Ragout
wild mushrooms, fresh sliced
ribeye steaks, 3/4 inch thick
fresh tarragon, finely chopped
1Melt 2 tablespoons butter in large skillet over medium-high heat.
2Add shallots and saute until tender, about 5 minutes.
3Add mushrooms and stir until beginning to soften, about 6 minutes.
4Add Port and broth and boil until liquid is syrupy, about 10 minutes.
5Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
6Sprinkle steaks with salt and pepper.
7Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
8Transfer steaks to plates.
9Bring mushrooms to simmer.
10Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
11Season with salt and pepper.
12Spoon mushrooms over steaks.
13Sprinkle with parsley and serve.