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Rib-Eye Steaks with Port and Mushroom Ragout

 

27

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 tablespoons butter
5 each shallots
sliced
*
1 pound mushrooms, wild
mixed, sliced
*
¾ cup port wine
*
¾ cup beef stock
1 tablespoon vegetable oil
4 each rib eye steaks
trimmed
*
¼ cup heavy whipping cream
2 tablespoons tarragon leaves
fresh, chopped
2 teaspoons tarragon leaves
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 17489% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 158mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 15% Vitamin C 4%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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