Shelly's Recipe

TAWNY MARINATED RIB-EYES WITH MUSHROOM RAGOO

Category: Beef Steaks

1/2 cup Tawny Port wine, 10 year old is fine (at least 5 % acidity)
1 1/2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon grated onion with juice
1 teaspoon coarse ground black pepper
2 -1 pound beef rib eye steaks

In a shallow, nonreactive dish, mix all ingredients together to make the marinade. Place steaks in the mixture. Spoon some of the marinade on top of the steaks. Cover, marinate 2 to 4 hours in the refrigerator turning the steaks over every hour or so. Remove from the fridge and let set out another hour.

Preheat an outdoor grill for high heat, and lightly oil grate. Place steaks directly over flame, reduce heat to medium high and grill steaks to desired internal temperature. Spoon remaining marinade on if desired only after bringing to a boil for 3 minutes.

Mushroom Ragoo
2 tablespoons olive oil
1/4 cup chopped red onion
3 garlic cloves, smashed to a paste with a little salt
1 pound mixed mushrooms, shiitake, portabella, oyster or crimini, sliced
3/4 cup Tawny Port
1 -10.5 oz Campbell's Condensed Beef Broth
2 teaspoons dried tarragon
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/4 cup whipping cream
1 tablespoon all-purpose flour
1 tablespoon butter
Fresh Italian parsley, chopped

Heat oil in large skillet over medium-high heat. Add onions and sauté until tender, about 3 minutes. Stir in the garlic. Add mushrooms and stir until they start to soften, about 5 minutes. Add Port, broth, dried herbs and boil until liquid is syrupy, about 10 minutes.

In a small bowl, mix flour and butter together until smooth, set aside.

Bring mushrooms to simmer. Add cream with the tomato paste and boil for about 2 minutes. Season with salt and pepper .

Keep warm until ready to plate, then bring mixture to a simmer, stir in the reserved flour mixture and cook for 1 minute.

Spoon mushrooms over steaks. Sprinkle with parsley and serve.