| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Italian | March 1995 | 1 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 5 | Shallots, sliced | |
| 1 | lb | Mixed wild mushrooms, such |
| as shiitake | ||
| portabella oyster | ||
| and crimini | ||
| sliced | ||
| 3/4 | c | Tawny Port |
| 3/4 | c | Canned beef broth |
| 1 | T | Vegetable oil |
| 4 | Rib – eye steaks, each | |
| about 8 | ||
| ounces trimmed | ||
| 3/4-inch-thick | ||
| 1/4 | c | Whipping cream |
| 2 | T | Chopped fresh tarragon or 2 |
| teaspoons | ||
| dried Chopped fresh | ||
| Italian parsley |
INSTRUCTIONS
Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saute 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 minutes. (Can be made 6 hours ahead. Cover and chill.) 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 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve. Serves 4. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 666 Calories (kcal); 70g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 175mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2186
Calories From Fat: 650
Total Fat: 73.9g
Cholesterol: 173.1mg
Sodium: 944.2mg
Potassium: 7497mg
Carbohydrates: 360.9g
Fiber: 4g
Sugar: <1g
Protein: 58.1g