How many servings does this recipe make?

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

What ingredients do I need for Rib-Eye Steaks with Port and Mushroom Ragout?

You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 5 shallots, sliced, 1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced, 3/4 cup tawny Port, and more.

Is Rib-Eye Steaks with Port and Mushroom Ragout suitable as soups & stews?

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

How do I store leftover Rib-Eye Steaks with Port and Mushroom Ragout?

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 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 shallots, sliced; 1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced; 3/4 cup tawny Port; 3/4 cup canned beef broth; 1 tablespoon vegetable oil; 4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed; 1/4 cup whipping cream; 2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley

Try this homemade Rib-Eye Steaks with Port and Mushroom Ragout recipe the whole family will love. Made with butter, shallots, mushrooms and tawny Port. …

This Rib-Eye Steaks with Port and Mushroom Ragout relies on simple, everyday ingredients such as butter, shallots, sliced, tawny port and canned beef broth. It comes together quickly and makes 4 servings, at about 512 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley

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Quick Info

Servings
4 servings
Calories
512 kcal
Category
Soups & Stews

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Rib-Eye Steaks with Port and Mushroom Ragout

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