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Rib-Eye Steaks With Port And Mushroom Ragout

Rib-Eye Steaks With Port And Mushroom Ragout comes together with Butter, Shallots, Mixed Wild Mushrooms, Tawny Port, and Canned Beef Broth. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 5
• 1 lb
• 3/4 cup
• 3/4 cup
• 1 tbsp
• 4
• 1/4 cup
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Such as shiitake, portabella, oyster and crimini

2. 2

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

3. 3

   Add shallots and saut� until tender, about 5 minutes.

4. 4

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

5. 5

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

6. 6

   Melt remaining 1 tablespoon butter with oil in heavy large s killet over high heat.

7. 7

   Sprinkle steaks with salt and pepper.

8. 8

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

9. 9

   Transfer s teaks to plates Bring mushrooms to simmer.

10. 10

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

11. 11

    Season with salt and pepper.

12. 12

    Spoon mushrooms over steaks.

13. 13

    Sprinkle with parsley and serve.

14. 14

    Bon Appetit march 1995 scanned by sooz