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Steak with Mushroom Ragout

October 19, 2013 By Talya Tate Boerner

THIS steak with mushroom ragout will make your eyes roll back in your head. It’s that good.
Steak with Mushroom Ragout
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)
 
Ingredients
  • 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!)
  • Parsley
Steak with mushroom ragout
Method
  •  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.
mushroom sauce
Enjoy!
Grace Grits and Gardening
 

Steak with Port and Mushroom Ragout

January 10, 2013 By Talya Tate Boerner

This is the link to the guest post I wrote for The Neighborhood Wine Porch Party Blog. Great, great recipe! And easy…

The Neighborhood Wine Porch Party: Talya’s Steak with Port & Mushroom Ragout: A TOP FIVE RECIPE & JOHN PROPOSED AGAIN!! With the New Year I took off from blogging and went to the country. We had a great time wit…


Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (2022)

THE THIRD ACT OF THEO GRUENE (coming 2025)

Recent Ramblings:

  • Sunday Letter: May 4, 2025
  • Sunday Letter: Rainy Day Edition
  • Spiderwort: my love-hate relationship
  • Sunday Letter: March 23, 2025
  • Sunday Letter: March 16, 2025

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