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

How to Make Rib Eye Steaks with Port and Mushroom Ragout


  • 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.

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About Rib Eye Steaks with Port and Mushroom Ragout

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