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?? until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. Melt remaining 1 tablespoon butter with oil in heavy large s killet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare. Transfer s teaks to plates Bring mushrooms to simmer. Add cream and tarragon and boil unti l sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve. Bon Appetit march 1995
scanned by sooz