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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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