Rib-Eye Steaks with Port and Mushroom Ragout
rib eye steaks
heavy whipping cream
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.