Rib-Eye Steaks with Port & Mushroom Ragout
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 5 | each |
shallots
sliced |
*
|
| 453.6 | g |
mushrooms, wild
mixed, sliced |
*
|
| 177 | ml |
port wine
|
*
|
| 177 | ml |
beef stock
|
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
rib eye steaks
trimmed |
* |
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
tarragon leaves
fresh, chopped |
|
| 1E+1 | ml |
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.
