Rib-Eye Steaks with Port and Mushroom Ragout Recipe

Name: Rib-Eye Steaks with Port and Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 5 each shallots sliced; 1 pound mushrooms, wild mixed, sliced; 3/4 cup port wine; 3/4 cup beef stock; 1 tablespoon vegetable oil; 4 each rib eye steaks trimmed; 1/4 cup heavy whipping cream; 2 tablespoons tarragon leaves fresh, chopped; 2 teaspoons tarragon leaves dried; 1 x italian parsley fresh, chopped

Servings: persons

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

1
Melt 2 tablespoons butter in large skillet over medium-high heat.
2
Add shallots and saut?
3
until tender, about 5 minutes.
4
Add mushrooms and stir until beginning to soften, about 6 minutes.
5
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.
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 steaks to plates Bring mushrooms to simmer.
9
Add cream and tarragon and boil until sauce thickens, about 2 Season with salt and pepper.
10
Spoon mushrooms over steaks.
11
Sprinkle with parsley and serve.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, 5 each shallots sliced, 1 pound mushrooms, wild mixed, sliced, 3/4 cup port wine, and more.

Yes, Rib-Eye Steaks with Port and Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steaks with Port and Mushroom Ragout

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