BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

Bistro-Style Filet Mignon with Champagne Pan Sauce  --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
  2. 1/2 teaspoon coarse grind black pepper
Risotto:
  1. 1 tablespoon olive oil
  2. 3/4 cup quick-cooking barley
  3. 1/2 cup brut Champagne or sparkling wine
  4. 1-3/4 cups reduced-sodium beef broth
  5. 1 cup diced butternut squash
  6. 4 cloves garlic, minced
  7. 1/2 cup frozen peas
  8. Salt
Champagne Pan Sauce:
  1. 1 tablespoon olive oil
  2. 1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
  3. 2 cloves garlic, minced
  4. 3/4 cup reduced sodium beef broth
  5. 1/2 cup brut Champagne or sparkling wine
  6. 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
  7. 1 teaspoon cornstarch
  8. 1 tablespoon water

INSTRUCTIONS FOR BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

  1. Heat oil in 3-quart saucepan over medium heat until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring occasionally. Stir in 1/2 cup of Champagne. Bring to a simmer. Cook and stir 30 to 60 seconds or until liquid is almost absorbed. Add 1-3/4 cup broth, squash and garlic; return to simmer and continue cooking 10 to 15 minutes or until barley is tender, stirring occasionally. Stir in peas, cover and remove from heat. Let stand 5 minutes; keep warm.
  2. Meanwhile, 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°F) to medium (160°F) doneness, turning occasionally. Remove to platter; season with salt, as desired. Keep warm.
  3. 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 3/4 cup beef broth, 1/2 cup 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 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
  4. Serve steaks with sauce and risotto.
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