2 tsp minced tarragon
1 1/2 tsp minced rosemary
1/2 tsp fresh lemon juice
salt to taste
4 Tbsp butter, at room temperature
4 boneless rib-eye steaks
pepper to taste
2 tsp olive oil
4 large portobello mushrooms, stemmed
1 tsp balsamic vinegar
Before beginning preparation, heat oven to broil.
Beat tarragon, 1/2 tsp rosemary, the lemon juice and salt into butter. Place on plastic wrap and roll into a log, wrapping tightly. Place in freezer to chill.
Season steaks with a liberal amount of salt and pepper; rub in remaining rosemary and 1 tsp olive oil.
Place mushrooms in a small bowl; dress with remaining 1 tsp olive oil, the vinegar, salt and pepper.
Place steaks and the mushrooms, gill-side up, on a foil-lined pan. Broil for 6 minutes. Turn steaks and cook an additional 6 minutes for medium-rare.
Place a slice of chilled tarragon butter on each steak, and serve each with a mushroom.
Serves 4.
