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.