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| 3 Esslöffel | butter |
| 5 | Shallots sliced |
| 1 x ca. 450 g | Mixed wild mushrooms; (such as shiitake, |
| | Portabella, oyster |
| | And crimini), |
| | Sliced |
| 3/4 Tasse | Tawny Port |
| 3/4 Tasse | Canned beef broth |
| 1 Esslöffel | vegetable oil |
| 4 | Rib - eye steaks; (each about 8 |
| | Ounces), trimmed |
| | (3/4-inch-thick) |
| 1/4 Tasse | whipping cream |
| 2 Esslöffel | Chopped fresh tarragon or 2 teaspoons |
| | Dried Chopped fresh Italian parsley |
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Melt 2 tablespoons 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 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.
Per serving: 666 Calories (kcal); 70g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 175mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates
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