Melt some butter in a pan over medium-high heat. Add sliced shallots and saute until tender, about 5 minutes. Add mushrooms (wild mushrooms if you have them, otherwise button mushrooms will be delicious too) and stir until they begin to soften, about another 5 minutes. Add tawny port and beef broth and boil until the liquid is syrupy, about 10 minutes.
Melt a little butter and olive oil in a heavy large skillet over high heat. Season steaks (I used rib-eye) 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 whipping cream and chopped, fresh tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with chopped chives and serve.
Melt a little butter and olive oil in a heavy large skillet over high heat. Season steaks (I used rib-eye) 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 whipping cream and chopped, fresh tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with chopped chives and serve.
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