Rib-Eye Steak & Portobellos with Tarragon Butter

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.