Mary Cantwells Steak In Champagne Recipes

BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

Steps:

• 1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
• 2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
• 3. Serve steaks with sauce.

MARY CANTWELL'S STEAK IN CHAMPAGNE

Steps:

• Cut the 2 tablespoons butter into small pieces and set aside.
• Melt the remaining 1 teaspoon butter in the olive oil in a small skillet. Turn heat to high and sear steaks on both sides. Lower heat and cook to desired doneness, about 4 minutes total on each side for medium-rare.
• Remove the steaks to a heated platter and sprinkle with salt. Add the shallots to the skillet and sauté 1 minute. Add the Champagne and boil over high heat to reduce quickly by two-thirds.
• Remove the pan from the heat and swirl in the butter pieces and a few grains of pepper. Pour the sauce over the steaks and serve.