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Rib-Eye Steaks With Port And Mushroom Ragout

Rib-Eye Steaks With Port And Mushroom Ragout is built on Butter, Canned Beef Broth, Vegetable Oil, and Whipping Cream. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 3/4 cup
• 1 tbsp
• 1/4 cup

Method (preview)

1. 1

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

2. 2

   Add shallots and sauté‚ until tender, about 5 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Sprinkle steaks with salt and pepper.

7. 7

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

8. 8

   Transfer s teaks to plates Bring mushrooms to simmer.

9. 9

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

10. 10

    Season with salt and pepper.

11. 11

    Spoon mushrooms over steaks.

12. 12

    Sprinkle with parsley and serve.

13. 13

    Bon Appetit march 1995