Mary Cantwell's Steak In Champagne

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

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.
3. Turn heat to high and sear steaks on both sides.
4. Lower heat and cook to desired doneness, about 4 minutes total on each side for medium-rare.
5. Remove the steaks to a heated platter and sprinkle with salt.
6. Add the shallots to the skillet and saute 1 minute.
7. Add the Champagne and boil over high heat to reduce quickly by two-thirds.
8. Remove the pan from the heat and swirl in the butter pieces and a few grains of pepper.
9. Pour the sauce over the steaks and serve.

butter, olive oil, filet mignons, salt, shallots, brut champagne, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1820 (may not work)