rib eye steaks with port and mushroom ragout

Name: Rib Eye Steaks with Port and Mushroom Ragout
Ingredients: 3 tablespoon(s) butter; 5 - shallots, sliced; 1 pound(s) wild mushrooms, fresh sliced; 3/4 cup(s) port wine; 3/4 cup(s) beef broth; 1 tablespoon(s) vegetable oil; 4 - ribeye steaks, 3/4 inch thick; - salt and pepper; 1/4 cup(s) whipping cream; 2 tablespoon(s) fresh tarragon, finely chopped; - fresh parsley, chopped

15 Pinches

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Ingredients

3 tablespoons butter
5 - shallots, sliced
1 pound wild mushrooms, fresh sliced
3/4 cup port wine
3/4 cup beef broth
1 tablespoon vegetable oil
4 - ribeye steaks, 3/4 inch thick
- salt and pepper
1/4 cup whipping cream
2 tablespoons fresh tarragon, finely chopped
- fresh parsley, chopped

How To Make rib eye steaks with port and mushroom ragout

Step 1

Melt 2 tablespoons butter in large skillet over medium-high heat.

Step 2

Add shallots and saute until tender, about 5 minutes.
Step 3

Add mushrooms and stir until beginning to soften, about 6 minutes.
Step 4

Add Port and broth and boil until liquid is syrupy, about 10 minutes.
Step 5

Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
Step 6

Sprinkle steaks with salt and pepper.
Step 7

Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
Step 8

Transfer steaks to plates.
Step 9

Bring mushrooms to simmer.
Step 10

Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
Step 11

Season with salt and pepper.
Step 12

Spoon mushrooms over steaks.
Step 13

Sprinkle with parsley and serve.
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