MARY CANTWELL'S STEAK IN CHAMPAGNE

Mary Cantwell's Steak in Champagne image

Provided by Julia Reed

Time 15m

Yield 2 servings

Number Of Ingredients 7

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

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.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 45 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 21 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 1 gram