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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Resting time for meet prior to cooking30 minutesmins
Course: Main Course
Keyword: cream, mushrooms, port wine, steak, tarragon
3/4c.tawny portor fruity red wine, Marsala, or combination
3/4c.beef broth
1tbsp.vegetable oil
4rib eye steaks3/4" thick (about 8 oz. each)
kosher salt & freshly ground black pepperto taste
1/4c.whipping cream
2tbsp.chopped fresh tarragonor 2 tsp. dried (I highly recommend fresh)
chopped fresh Italian parsleyfor 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.