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I am posting the original recipe - though I made it without the port as port is quite sweet.
3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port (not for induction, very sweet)
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley
Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port (optional) and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat (or grill, though I wouldn't recommend charcoal grilling with this sauce, or broil). Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.
3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port (not for induction, very sweet)
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley
Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port (optional) and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat (or grill, though I wouldn't recommend charcoal grilling with this sauce, or broil). Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.
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