Rib-Eye Steaks with Port and Mushroom Ragout
3 tablespoons butter 5 shallots -- sliced 1 pound mixed wild mushrooms* -- sliced 3/4 cup Tawny Port 3/4 cup canned beef broth 1 tablespoon Vegetable oil 4 rib rib eye steaks -abou...
Ingredients
- 3tablespoonbutter
- 5shallots -- sliced
- 1poundmixed wild mushrooms* -- sliced
- 3/4cuptawny port
- 3/4cupcanned beef broth
- 1tablespoonvegetable oil
- 4rib rib eye steaks -about 8 oz each 3/4" thick -- trimmed
- 1/4cupwhipping cream
Directions
- 1
3 tablespoons butter 5 shallots -- sliced 1 pound mixed wild mushrooms* -- sliced 3/4 cup Tawny Port 3/4 cup canned beef broth 1 tablespoon
- 2
Add shallots and sauté‚ until tender, about 5 minutes
- 3
Add mushrooms and stir until beginning to soften, about 6 minutes
- 4
Add Port and broth and boil until liquid is syrupy, about 10 minutes
- 5
Melt remaining 1 tablespoon butter with oil in heavy large s killet over high heat
- 6
Sprinkle steaks with salt and pepper
- 7
Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare
- 8
Transfer s teaks to plates Bring mushrooms to simmer