Rib-Eye Steaks with Port and Mushroom Ragout

40 minutes Prep: 10 minutes Cook: 30 minutes

174 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	butter
5	each	shallots	sliced
1	pound	mushrooms, wild	mixed, sliced
3/4	cup	port
3/4	cup	beef broth
1	tablespoon	vegetable oil
4	each	rib eye steaks	trimmed
1/4	cup	heavy whipping cream
2	tablespoons	tarragon	fresh, chopped
2	teaspoons	tarragon	dried
1	x	italian parsley	fresh, chopped

Directions

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

Add shallots and saut� 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 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 Season with salt and pepper.

Spoon mushrooms over steaks.

Sprinkle with parsley and serve.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 174 89% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 9.0g	46%
Trans Fat 0.0g
Cholesterol 43mg	14%
Sodium 158mg	7%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	15%		Vitamin C	4%
Calcium	5%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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