Rib Eye Steaks with Port and Mushroom Ragout

Rib Eye Steaks With Port And Mushroom Ragout Recipe

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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.

About Rib Eye Steaks with Port and Mushroom Ragout

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