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

Ingredients
4 beef tenderloin (filet) steaks, cut 1 inch thick (about 5 ounces each)
1/2 teaspoon coarse grind black pepper
Risotto:
1 tablespoon olive oil
3/4 cup quick-cooking barley
1/2 cup brut Champagne or sparkling wine
1-3/4 cups reduced-sodium beef broth
1 cup diced butternut squash
4 cloves garlic, minced
1/2 cup frozen peas
Salt

Champagne Pan Sauce:
1 tablespoon olive oil
1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
1/2 cup brut Champagne or sparkling wine
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Instructions

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.
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.
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.
Serve steaks with sauce and risotto.

Cook'sTip
Serving Suggestion: Serve steaks with steamed green beans, if desired.
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Skillet Steaks with Sautéed Wild Mushrooms
Total Recipe Time: 25 to 30 minutes
Makes 4 servings

Ingredients
1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper

Instructions

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

Cook'sTip
Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.