Rib Eye Steaks With Port And Mushroom Ragoût 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 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.

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.

RIB EYE STEAKS W/ PORTABELLA MUSHROOM TOPPING



Rib Eye Steaks W/ Portabella Mushroom Topping image

I had this steak last night and I'm still thinking about how great it turned out. If you love steak like I do you will love the pairing of the steak with the portebello mushrooms in a red wine reduction. YUM!

Provided by m_peaches07

Categories     < 4 Hours

Time 1h15m

Yield 2 STEAKS, 2 serving(s)

Number Of Ingredients 13

2 rib eye steaks
1/4 cup red wine vinegar
1/2 cup red wine
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon cayenne or 1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cumin (optional)
1/8 paprika
1 -2 portebello mushroom (large)
1/2 large onion

Steps:

  • Combine red wine vinegar, olive oil and 1/4 cup of red wine.
  • Season steaks on both sides.
  • Pour marinade over steaks and marinate for at least 1 hour.
  • Slice mushrooms and onions into julienne strips.
  • Heat grill pan to medium high heat.
  • Pat steaks dry and season again with a dash of salt on both sides.
  • Cook steaks 4-6 minute on both sides ( Depends on how you like your steak).
  • Meanwhile saute' mushrooms and onions in olive oil until tender.
  • Use the remaining red wine to deglaze pan.
  • SOUPS ON!

Nutrition Facts : Calories 309.3, Fat 27.1, SaturatedFat 3.8, Sodium 295.5, Carbohydrate 6.2, Fiber 0.7, Sugar 2.3, Protein 0.8

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.

RIB-EYE STEAK AND MUSHROOM RISOTTO



Rib-Eye Steak and Mushroom Risotto image

Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.

Provided by Culinary Envy

Categories     Risotto

Time 2h59m

Yield 6

Number Of Ingredients 15

salt and ground black pepper to taste
2 (8 ounce) boneless rib-eye steaks
1 tablespoon canola oil
3 tablespoons olive oil, divided
1 (16 ounce) package white mushrooms, thinly sliced
1 (16 ounce) package cremini mushrooms, thinly sliced
3 shallots, diced
3 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine
6 cups low-sodium chicken broth, divided
¼ cup butter
2 tablespoons finely chopped fresh chives
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
  • Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
  • Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
  • Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
  • Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
  • Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
  • Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
  • Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese image

Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".

Provided by jonesies

Categories     Steak

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (10 ounce) rib eye steaks, each about 1-inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 lb mushroom, thickly sliced
4 garlic cloves, chopped
3/4 cup beef broth
1/4 cup brandy
3/4 teaspoon fresh rosemary (minced)
1 1/4 cups blue cheese, crumbled

Steps:

  • Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
  • Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
  • Melt butter in heavy medium skillet over medium-high heat.
  • Add onion and saute until beginning to soften, about 3 minutes.
  • Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat.
  • Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
  • Transfer steaks to plates; tent loosely with tin foil to keep warm.
  • Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
  • Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
  • Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks; sprinkle with remaining blue cheese.
  • Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 1423.1, Fat 111.6, SaturatedFat 53.2, Cholesterol 302.1, Sodium 1561.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.9, Protein 72.8

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