Filet Mignon with Champagne Pan Sauce

Directions

1. Heat olive oil in a 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 a 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 the 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 the bottom of the 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 barley risotto.