Rib Eye Steaks with Port and Mushroom Ragout1
By Just A Pinch KitchenCrew
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- 3 Tbsp
- shallots, sliced
- 1 lb
- wild mushrooms, fresh sliced
- 3/4 c
- port wine
- 3/4 c
- beef broth
- 1 Tbsp
- vegetable oil
- ribeye steaks, 3/4 inch thick
- salt and pepper
- 1/4 c
- whipping cream
- 2 Tbsp
- fresh tarragon, finely chopped
- fresh parsley, 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.