THIS steak with mushroom ragout will make your eyes roll back in your head. It’s that good.
My husband proposed to me again. It’s that good.
This recipe is PERFECT for a special dinner, unless of course you are a vegetarian. In that case, I recommend making the mushroom ragout and serving it over rice. It’s that good.
And no, ragout is not spaghetti sauce in a jar…According to Webster, ragout is well-seasoned meat and vegetables served in a thick sauce.
(recipe adapted from Bon Appetit)
- 3 tablespoons butter
- 5 shallots, sliced
- 1 pound mixed & sliced mushrooms (i.e. shiitake, portabella, oyster, crimini, button)
- ¾ cup Port (if you need help choosing a Port, click HERE)
- ¾ cup canned beef broth
- 1 tablespoon vegetable oil
- 4 ¾ in thick rib-eye steaks or top sirloin, trimmed (I used a 1.5 lb top sirloin)
- ¼ cup whipping cream
- 2 tablespoons chopped fresh tarragon (must be fresh!)
- Melt 1 tablespoon butter with vegetable oil in a heavy skillet over high heat. Generously sprinkle steak with sea salt and freshly ground pepper. When skillet is hot, place steak in butter and cook to desired doneness – about 3 minutes per side for medium-rare. Do not overcook. The meat will continue to cook after removed from heat…Transfer steak to a plate.
- Add remaining 2 tablespoons of butter to the same skillet, melt over medium heat. Add shallots and sauté until tender, about 3-5 minutes.
- Add mushrooms and stir until beginning to soften, about 4-5 minutes.
- Add Port and broth and bring to boil. Boil until liquid begins to evaporate off and becomes syrupy, about 10 minutes.
- Add cream and tarragon and stir over medium high heat until sauce thickens, about 2 minutes.
- Season with salt and pepper, if needed.
- Slice steak into strips, spoon mushrooms over and sprinkle with parsley.
Grace Grits and Gardening