How To make Rib Eye Steaks with Port and Mushroom Ragout
How To make Rib Eye Steaks with Port and Mushroom Ragout
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3 tablespoons butter 5 shallots
sliced 1 pound mixed wild mushrooms* :
sliced 3/4 cup Tawny Port 3/4 cup canned beef broth 1 tablespoon Vegetable oil 4 rib rib eye steaks -about 8 oz each 3/4" thick
trimmed 1/4 cup Whipping cream 2 tablespoons Fresh tarragon OR :
chopped 2 teaspoons Dried tarragon Fresh Italian parsley - chopped *such as shiitake, portabella, oyster and crimini Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saut
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