Rib-Eye Steaks with Port And Mushroom Ragout

Ready in 1h

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; sliced
3/4 c beef broth; Canned
4 Rib - eye steaks; trimmed (3/4-inch-thick)
3 tb Butter
2 tb fresh tarragon; Chopped, or 2 tb dried
3/4 c Tawny Port
5 Shallots; sliced
1 lb Mixed wild mushrooms; (such portabella, oyster and crimini)
1/4 c Whipping cream
1 tb Vegetable oil

Original recipe makes 1



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 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; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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