- 3 tablespoons butter
- 5 shallots, sliced
- 1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
- 3/4 cup tawny Port
- 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 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. 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.