Rib Eye Steaks with Port and Mushroom Ragout

Rib Eye Steaks With Port And Mushroom Ragout Recipe

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Kitchen Crew

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Ingredients

  • 3 Tbsp
    butter
  • 5
    shallots, sliced
  • 1 lb
    wild mushrooms, fresh sliced
  • 3/4 c
    port wine
  • 3/4 c
    beef broth
  • 1 Tbsp
    vegetable oil
  • 4
    ribeye steaks, 3/4 inch thick
  • ·
    salt and pepper
  • 1/4 c
    whipping cream
  • 2 Tbsp
    fresh tarragon, finely chopped
  • ·
    fresh parsley, chopped

How to Make Rib Eye Steaks with Port and Mushroom Ragout

Step-by-Step

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

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About Rib Eye Steaks with Port and Mushroom Ragout

Course/Dish: Beef Steaks and Chops
Other Tag: Quick & Easy




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