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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|Serving Size: 1 Serving (3411g)|
|Recipe Makes: 1|
|Calories from Fat: 2714 (65%)|
|Amt Per Serving||% DV|
|Total Fat 301.6g||402 %|
|Saturated Fat 129g||645 %|
|Monounsaturated Fat 125.5g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 877.5mg||270 %|
|Sodium 5638.6mg||194 %|
|Potassium 7011.7mg||185 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 67.8g|
|Protein 230.3g||329 %|
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Calories per serving: 4145
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