Instructions: 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 .Serves 4.

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