| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Italian |
March 1995 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
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 |
tb |
Vegetable oil |
| 4 |
|
Rib – eye steaks; (each about 8 |
|
|
; ounces), trimmed |
|
|
; (3/4-inch-thick) |
| 1/4 |
c |
Whipping cream |
| 2 |
tb |
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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