Quench MagazineRib-Eye Steaks with Port and Mushroom Ragout | Beef | Quench Magazine
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
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 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 ribs rib eye steaks -about 8 oz each 3/4" thick -- trimmed
- 1/4 cup Whipping cream
- 2 tablespoons Fresh tarragon OR -- chopped
- 2 teaspoons Dried tarragon
- Fresh Italian parsley - chopped
- *such as shiitake, portabella, oyster and crimini
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