* such as shiitake, portabella, oyster and crimini
Melt 2 tb 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. Melt remaining 1 tb 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.
