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You are here: Home / Main Dish Recipes / Rib-Eye Steak with Mushroom Port Ragout

Rib-Eye Steak with Mushroom Port Ragout

March 13, 2017 by cathyscooking@gmail.com 10 Comments

Rib-Eye Steak with Mushroom Pork Ragout

Rib-Eye Steak with Mushroom Port Ragout features pan-seared steaks with a savory mushroom port wine sauce. Yummy! ❤

Rib-Eye Steak with Mushroom Port Ragout

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This dish, prepared by my friend Donna, is the first “Guest Chef” recipe featured on ItsThyme2Cook.  While I love to cook, it’s great to turn the reins over to someone who shares my passion and knows their way around the kitchen. Another key factor was that Donna brought some recipes when she and Bill joined us in Fort Myers for a visit. One of those recipes turned out to be this delicious Rib-Eye Steak with Mushroom Port Ragout. 

Can You Really Pan Sear a Rib-Eye?

YES! It works quite well actually. There are a couple of things however that you need to keep in mind. First, you need to have a good heavy skillet which you can heat to a high temperature. Our condo was woefully lacking in this regard, but Donna still managed to turn out a wonderful dinner. A true testament to a battle-tested, can-do cook! It’s also worth mentioning that pan searing works best for steak prepared to a medium-rare (medium at the most) level of doneness. Lastly, I would suggest using 2 pans if you do not have a pan large enough to sear 4 steaks. 

Savvy Sauce Tips

The great news about this sauce, is that it can be made in advance, with just the cream and tarragon being added after it’s rewarmed. This would be a great option to consider, especially if you are searing steaks in multiple pans.

While the recipe calls for port wine (and Donna recommends this as the tastiest version) you can substitute other options and still come up with a very good sauce. We actually used a combination of about ½ c. pinot noir (a lighter, fruity red wine) and ¼ c. Marsala wine, because that’s what we had on hand. I thought the result was great, but I will take Donna’s advice and give the port wine version a try in the future!

Rib-Eye Steak with Mushroom Pork Ragout

Rib-Eye Steak with Mushroom Port Ragout

Rib-Eye Steak with Mushroom Port Ragout features pan-seared steaks smothered in delicious mushroom port wine sauce with a touch of cream and fresh tarragon.
5 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: cream, mushrooms, port wine, steak, tarragon
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Resting time for meet prior to cooking: 30 minutes minutes
Servings: 4
Author: Epicurious

Ingredients

  • 3 tbsp. butter divided
  • 2 large shallot sliced
  • 1 lb. sliced mushroom medley shitake, portabella, oyster, crimini
  • 3/4 c. tawny port or fruity red wine, Marsala, or combination
  • 3/4 c. beef broth
  • 1 tbsp. vegetable oil
  • 4 rib eye steaks 3/4″ thick (about 8 oz. each)
  • kosher salt & freshly ground black pepper to taste
  • 1/4 c. whipping cream
  • 2 tbsp. chopped fresh tarragon or 2 tsp. dried (I highly recommend fresh)
  • chopped fresh Italian parsley for garnish

Instructions

  • Let steak sit at room temperature for about 30 minutes, prior to starting sauce.
  • Melt 2 tbsp. 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 broth and port (or wine/port/Marsala combination.) Boil until liquid reduces, about 10 minutes. Turn off heat. Note – the sauce can be made earlier in the day, covered and chilled. Rewarm sauce if made in advance.
  • Melt remaining 1 tbsp. butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper, to taste. Add steaks to hot skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to serving dish or platter and cover to keep warm while finishing sauce.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt & pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

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Filed Under: Main Dish Recipes Tagged With: easy, mushroom, pan seared, port, steak, wine sauce

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Reader Interactions

Comments

  1. Linda

    January 14, 2024 at 5:21 AM

    Altered the quantities as I was only cooking it for myself. Even using dried tarragon, because I couldn’t get fresh, it was absolutely delicious.

    Reply
    • cathyscooking@gmail.com

      January 14, 2024 at 3:40 PM

      I alter recipes often since I am now a party of one. I haven’t made this Rib-Eye Steak with Mushroom Port Ragout in ages. But now that you mentioned it, I will have to make it again.

      Reply
  2. Barbara

    January 16, 2020 at 1:12 PM

    When is the beef broth added to the Rib-eye Steak with Mushroom Port Ragout?

    Reply
    • cathyscooking@gmail.com

      January 16, 2020 at 1:23 PM

      Sorry about missing that step! Its added with the port. I have updated the recipe so it now includes this step. Enjoy this delicious recipe!

      Reply
  3. Jessica Freimark

    March 13, 2017 at 1:21 PM

    This looks absolutely phenomenal! Perhaps you can make this for me sometime? Maybe for my birthday dinner?

    Reply
    • cathyscooking@gmail.com

      March 13, 2017 at 2:27 PM

      That might be arranged.😊

      Reply
  4. Marlys Hartwig

    March 13, 2017 at 11:48 AM

    This sounds so yummy, I will be trying it soon! Thanks

    Reply
    • cathyscooking@gmail.com

      March 13, 2017 at 12:25 PM

      Its an easy and delicious recipe. Enjoy!

      Reply
  5. Stacey

    March 13, 2017 at 11:35 AM

    Looks delicious! Gotta love a good rib eye!

    Reply
    • cathyscooking@gmail.com

      March 13, 2017 at 12:27 PM

      We will have to cook up a batch when we get back!

      Reply

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