Mary Cantwell's Steak in Champagne

Name: Mary Cantwell's Steak in Champagne
Total time: 15 min
Yield: 2 servings
Ingredients: 2 tablespoons plus 1 teaspoon butter; 1 teaspoon olive oil; 2 filet mignons, at least 6 ounces each; Salt; 2 shallots, minced; 1/2 cup brut Champagne; Freshly ground black pepper

By Julia Reed

Total Time: 15 minutes
Rating: 4(82)
Comments: Read comments

Featured in: FOOD; Friendly Persuasion

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

2tablespoons plus 1 teaspoon butter
1teaspoon olive oil
2filet mignons, at least 6 ounces each
Salt
2shallots, minced
½cup brut Champagne
Freshly ground black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut the 2 tablespoons butter into small pieces and set aside.
Step 2
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.
Step 3
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.
Step 4
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.