BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE
INGREDIENTS
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4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
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1/2 teaspoon coarse grind black pepper
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1 tablespoon olive oil
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3/4 cup quick-cooking barley
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1/2 cup brut Champagne or sparkling wine
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1-3/4 cups reduced-sodium beef broth
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1 cup diced butternut squash
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4 cloves garlic, minced
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1/2 cup frozen peas
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Salt
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1 tablespoon olive oil
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1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
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2 cloves garlic, minced
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3/4 cup reduced sodium beef broth
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1/2 cup brut Champagne or sparkling wine
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1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
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1 teaspoon cornstarch
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1 tablespoon water
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