Rib Eye Steaks with Port and Mushroom Ragout
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wild mushrooms, fresh sliced
ribeye steaks, 3/4 inch thick
fresh tarragon, finely chopped
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add shallots and saute 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 skillet 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 steaks to plates.
Bring mushrooms to simmer.
Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
Season with salt and pepper.
Spoon mushrooms over steaks.
Sprinkle with parsley and serve.