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Rib-eye Steaks With Port And Mushroom Ragout

January 29, 2023

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) ---------------------------------------------- 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