Rib-Eye Steaks With Port And Mushroom Ragout

* Exported from MasterCook *

Rib-Eye Steaks With Port And Mushroom Ragout

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
5 shallots -- sliced
1 pound mixed wild mushrooms* -- sliced
3/4 cup Tawny Port
3/4 cup canned beef broth
1 tablespoon Vegetable oil
4 rib rib eye steaks -about 8 oz each 3/4" thick -- trimmed
1/4 cup Whipping cream
2 tablespoons Fresh tarragon OR -- chopped
2 teaspoons Dried tarragon
Fresh Italian parsley - chopped

*such as shiitake, portabella, oyster and crimini

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. Melt remaining 1 tablespoon butter with oil in heavy large s
killet 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 s
teaks to plates Bring mushrooms to simmer. Add cream and tarragon and boil unti
l sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms
over steaks. Sprinkle with parsley and serve. Bon Appetit march 1995

scanned by sooz


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