Champagne Cream Sauce Ingredients: 3 tbsp. unsalted butter 1 large shallot, peeled and finely chopped 3 tbsp. flour 3/4 cup champagne 1/2 cup heavy cream salt and pepper Directions: Melt the butter in a medium saucepan. Add the shallot and sauté over gentle heat for 5 minutes until it’s softened and golden but not browned. Add flour, stir and cook for 1-2 minutes. Gradually add the champagne to the pan. Blend in heavy cream, whisking until smooth. Bring all ingredients to a simmer for another 1-2 minutes. Add salt and pepper to taste Good for 4 Filet Mignon Source: KC Steak Company