Mary Cantwell's Steak In Champagne

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    631 calories; 46 grams fat; 21 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 35 grams protein; 180 milligrams cholesterol; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

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

15 minutes