Rib-Eye Steaks with Port and Mushroom Ragout

• 3 tablespoons butter
• 5 each shallots sliced
• 1 pound mushrooms, wild mixed, sliced
• 3/4 cup port wine
• 3/4 cup beef stock
• 1 tablespoon vegetable oil
• 4 each rib eye steaks trimmed
• 1/4 cup heavy whipping cream
• 2 tablespoons tarragon leaves fresh, chopped
• 2 teaspoons tarragon leaves dried
• 1 x italian parsley fresh, chopped

1. Melt 2 tablespoons butter in large skillet over medium-high heat.
2. Add shallots and saut?
3. until tender, about 5 minutes.
4. Add mushrooms and stir until beginning to soften, about 6 minutes.
5. Add Port and broth and boil until liquid is syrupy, about 10 Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
6. Sprinkle steaks with salt and pepper.
7. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
8. Transfer steaks to plates Bring mushrooms to simmer.
9. Add cream and tarragon and boil until sauce thickens, about 2 Season with salt and pepper.
10. Spoon mushrooms over steaks.
11. Sprinkle with parsley and serve.

butter, shallots, mushrooms, port wine, beef stock, vegetable oil, heavy whipping cream, tarragon, tarragon, italian parsley

Taken from recipeland.com/recipe/v/rib-eye-steaks-port-mushroom-ra-33613 (may not work)