If you’re staying in with the one you love (or the one you really want to impress) on New Year’s Eve, pop the bubbly a few hours early for this filet mignon with champagne sauce. It’s decadent and festive, but it’s also a really easy recipe — we promise!

When cooking steaks, we like strips, ribeyes and hangers 364 days out of the year, but on New Year’s Eve there is only one steak that will do: the fancy filet mignon. The cut is usually pretty lean so you’re going to want to cook it quickly on high heat to give it a nice sear and be careful not to dry it out.

Topping the steaks with a rich champagne-butter sauce will ensure that when the meat makes it to the table everything is juicy and buttery. Just be sure to have at least one more bottle of champagne on hand for when the clock strikes midnight.


Champagne Filet Mignon
2 filet mignons
1 tablespoon butter
1 tablespoon olive oil

For the champagne sauce:
½ cup champagne
1 shallot, chopped
3 cloves garlic, chopped
2 tablespoons butter
Kosher salt
Freshly ground black pepper


Warm a cast-iron skillet over medium-high heat. Add the butter and the olive oil and swirl them around in the pan until the butter is melted and both are lightly bubbling. Add the steaks and sear, about 3 minutes per side. Continue to cook them until you’ve reached your desired doneness (about 8 additional minutes for medium-rare). Remove the steaks to a plate and cover them with foil.

Add the champagne to the pan and deglaze it. Allow it to reduce for about 1 minute, then add the shallots, garlic and butter. Allow it to cook for about 1 more minute. Pour the sauce all over the steaks and generously season everything with kosher salt and freshly ground black pepper. Serve with mashed potatoes, something green, more champagne and the musical stylings of Barry White.