RIB EYE STEAKS WITH PORT AND MUSHROOM RAGOUT

Rib Eye Steaks with Port and Mushroom Ragout image

Provided by Kitchen Crew

Number Of Ingredients 11

3 Tbsp butter
5 shallots, sliced
1 lb wild mushrooms, fresh sliced
3/4 c port wine
3/4 c beef broth
1 Tbsp vegetable oil
4 ribeye steaks, 3/4 inch thick
salt and pepper
1/4 c whipping cream
2 Tbsp fresh tarragon, finely chopped
fresh parsley, chopped

Steps:

1. Melt 2 tablespoons butter in large skillet over medium-high heat.
2. Add shallots and saute until tender, about 5 minutes.
3. Add mushrooms and stir until beginning to soften, about 6 minutes.
4. Add Port and broth and boil until liquid is syrupy, about 10 minutes.
5. Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
6. Sprinkle steaks with salt and pepper.
7. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
8. Transfer steaks to plates.
9. Bring mushrooms to simmer.
10. Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
11. Season with salt and pepper.
12. Spoon mushrooms over steaks.
13. Sprinkle with parsley and serve.