Rib-eye steaks with port and mushroom ragout

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
5 Shallots; sliced
1 pounds Mixed wild mushrooms; (such as shiitake,
; portabella, oyster
; and crimini),
; sliced
¾ cup Tawny Port
¾ cup Canned beef broth
1 tablespoon Vegetable oil
4 Rib - eye steaks; (each about 8
; ounces), trimmed
; (3/4-inch-thick)
¼ cup Whipping cream
2 tablespoons Chopped fresh tarragon or 2 teaspoons
; dried Chopped fresh Italian parsley

Directions

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. (Can be made 6 hours ahead. Cover and chill.)

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 until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 666 Calories (kcal); 70g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 175mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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