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How To make Rib Eye Steaks with Port and Mushroom Ragout
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
How To make Rib Eye Steaks with Port and Mushroom Ragout's Videos
This Creamy Beef and Mushrooms Pasta is so Addictive!
This easy to make Creamy Beef and Mushrooms Pasta is so Delicious and Addictive, ready in 15 minutes!
Nonstick pan with lid:
Recipe for 2:
- 1lbs/450 pasta of your choice, boiled and drained.
- 0,7lbs/300g beef, use a tender cut, I am using sirloin filet
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 0,6lbs/250g mushrooms
- 1 handful sundried tomatoes, chopped
- 0,7cup/160ml beef stock or chicken
- 1 tablespoon fresh thyme
- 0,85cup/200ml heavy cream
- 1 tablespoon mascarpone cheese
- 2 handfuls Parmesan cheese, 1 for the sauce, 1 for topping the pasta
- 1-2 teaspoons Dijon mustard
- Olive oil, about 2-3 teaspoons, add more if need it
- Salt and pepper
Slow Braised Beef Short Ribs in Red Wine Sauce
Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
Beef Steak & Potatoes With Red Wine Sauce
How to make Beef Steak & Potatoes With Red Wine Sauce at home.
1. Beef
2. Potatoes
3. Garlic
4. Rosemary
5. Red Wine
6. Onion
7. Olive Oil
8. Salt
9. Thyme
10. Black pepper
One Pan Pork Chops in Mushroom and Garlic Gravy - in 30 Minutes
One pan pork chops in mushroom and garlic gravy is out of this world, not to mention simple. The great thing is, this dish can be made in 30 minutes. This makes it a great midweek meal for the busy person. Your family will simply love it.
I use boneless pork chops as they are so much easier to work with, but bone-in or butterfly chops will work too. Use the cut of meat of your choice.
In terms of the spices, you can use as much or as little as you like. For example, if you care a garlic lover, use more; if you are not a garlic lover, use less. It is entirely up to you.
Watch the video, give it a try, and let us know what you think.
For the full recipe, please visit:
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Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The BEST Sauce Anyone Can Make