Mary Cantwell's Steak In Champagne

1. 1

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

2. 2

   Melt the remaining 1 teaspoon butter in the olive oil in a small skillet.

3. 3

   Turn heat to high and sear steaks on both sides.

4. 4

   Lower heat and cook to desired doneness, about 4 minutes total on each side for medium-rare.

5. 5

   Remove the steaks to a heated platter and sprinkle with salt.

6. 6

   Add the shallots to the skillet and saute 1 minute.

7. 7

   Add the Champagne and boil over high heat to reduce quickly by two-thirds.

8. 8

   Remove the pan from the heat and swirl in the butter pieces and a few grains of pepper.

9. 9

   Pour the sauce over the steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.