Rib-Eye Steaks with Port and Mushroom Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
5 shallots, sliced |
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced |
3/4 cup tawny port |
3/4 cup canned beef broth |
1 tablespoon vegetable oil |
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed |
1/4 cup whipping cream |
2 tablespoons chopped fresh tarragon or 2 teaspoons dried chopped fresh italian parsley |
Directions:
1. Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté 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.)
2. 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.
3. 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.
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