Rib Eye Steak With Mushroom Port Ragout Recipes

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RIB-EYE STEAK WITH MUSHROOM PORT RAGOUT



Rib-Eye Steak with Mushroom Port Ragout image

Rib-Eye Steak with Mushroom Port Ragout features pan-seared steaks smothered in delicious mushroom port wine sauce with a touch of cream and fresh tarragon.

Provided by Epicurious

Categories     Main Course

Number Of Ingredients 11

3 tbsp. butter (divided)
2 large shallot (sliced)
1 lb. sliced mushroom medley (shitake, portabella, oyster, crimini)
3/4 c. tawny port (or fruity red wine, Marsala, or combination)
3/4 c. beef broth
1 tbsp. vegetable oil
4 rib eye steaks (3/4" thick (about 8 oz. each))
kosher salt & freshly ground black pepper (to taste)
1/4 c. whipping cream
2 tbsp. chopped fresh tarragon (or 2 tsp. dried (I highly recommend fresh))
chopped fresh Italian parsley (for garnish)

Steps:

  • Let steak sit at room temperature for about 30 minutes, prior to starting sauce.
  • Melt 2 tbsp. butter in large skillet over medium-high heat. Add shallots and saute until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add broth and port (or wine/port/Marsala combination.) Boil until liquid reduces, about 10 minutes. Turn off heat. Note - the sauce can be made earlier in the day, covered and chilled. Rewarm sauce if made in advance.
  • Melt remaining 1 tbsp. butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper, to taste. Add steaks to hot skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to serving dish or platter and cover to keep warm while finishing sauce.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt & pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

RIB-EYE STEAK



Rib-eye Steak image

Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

4 choice rib-eye steaks
Rib-eye Rub, recipe follows
Salt and ground black pepper
Chili powder
Cayenne pepper

Steps:

  • Preheat a grill to high heat.
  • Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  • In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

MUSHROOM PORK RAGOUT



Mushroom Pork Ragout image

Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 10

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
3/4 cup canned crushed tomatoes, divided
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced onion
1-1/2 cups hot cooked egg noodles

Steps:

  • Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges

RIB-EYE STEAK AND POTATOES FOR TWO



Rib-Eye Steak and Potatoes for Two image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Categories     dinner, easy, for two, quick, steaks and chops, main course

Time 1h

Yield 2 servings

Number Of Ingredients 9

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

  • Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
  • Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
  • Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
  • When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
  • Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
  • Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
  • Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOUT



Rib-Eye Steaks with Port and Mushroom Ragout image

32

Categories     Main Dish     Beef     Mushrooms     Meats     Wild mushrooms

Time 40m

Yield 4

Number Of Ingredients 22

butter
shallots
mushrooms, wild
port wine
beef stock
vegetable oil
rib eye steaks
heavy whipping cream
tarragon leaves
tarragon leaves
italian parsley
butter
shallots
mushrooms, wild
port wine
beef stock
vegetable oil
rib eye steaks
heavy whipping cream
tarragon leaves
tarragon leaves
italian parsley

Steps:

  • 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 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 Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

Nutrition Facts :

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT



Rib-Eye Steaks with Port and Mushroom Ragoût image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Port     Winter     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.

MUSHROOM RIBEYES



Mushroom Ribeyes image

Who can resist a juicy ribeye steak topped with mushrooms and onions in a rich gravy? Simply add a green salad and an impressive dinner is served.-Kathleen Hendrick, Alexandria, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 beef ribeye steaks (8 ounces each)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 small onion, thinly sliced
1 cup sliced fresh mushrooms
1 envelope brown gravy mix
1/3 cup sour cream

Steps:

  • Sprinkle steaks with seasoned salt and pepper. In a large skillet, brown steaks on both sides in oil. Transfer to an 11x7-in. baking dish. , In the same skillet, saute onion and mushrooms until tender. Spoon over steaks. Prepare gravy mix according to package directions; stir in sour cream. Pour over steaks. , Cover and bake at 350° for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 448 calories, Fat 31g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1341mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.

RIB EYE STEAKS WITH PORT AND MUSHROOM RAGOUT



Rib Eye Steaks with Port and Mushroom Ragout image

Provided by Kitchen Crew

Categories     Steaks and Chops

Number Of Ingredients 11

3 Tbsp butter
5 shallots, sliced
1 lb wild mushrooms, fresh sliced
3/4 c port wine
3/4 c beef broth
1 Tbsp vegetable oil
4 ribeye steaks, 3/4 inch thick
salt and pepper
1/4 c whipping cream
2 Tbsp fresh tarragon, finely chopped
fresh parsley, chopped

Steps:

  • 1. Melt 2 tablespoons butter in large skillet over medium-high heat.
  • 2. Add shallots and saute until tender, about 5 minutes.
  • 3. Add mushrooms and stir until beginning to soften, about 6 minutes.
  • 4. Add Port and broth and boil until liquid is syrupy, about 10 minutes.
  • 5. Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
  • 6. Sprinkle steaks with salt and pepper.
  • 7. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
  • 8. Transfer steaks to plates.
  • 9. Bring mushrooms to simmer.
  • 10. Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
  • 11. Season with salt and pepper.
  • 12. Spoon mushrooms over steaks.
  • 13. Sprinkle with parsley and serve.

RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé



Rib Eye Steaks with Mixed Mushroom Sauté image

Yield Serves 2

Number Of Ingredients 10

2 16-ounce rib eye steaks (about 1 1/2 inches thick)
Coarsely cracked black peppercorns
Dried rosemary
3 1/2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried rosemary
5 ounces fresh whole oyster mushrooms, trimmed
5 ounces fresh whole shiitake mushrooms, stems trimmed
2 1/2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup canned beef broth

Steps:

  • Place steaks on plate. Press peppercorns and rosemary onto both sides.
  • Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
  • Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
  • Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

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