Bistro-Style Filet Mignon with Champagne Pan Sauce

Ingredients

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
• 1/2 teaspoon coarse grind black pepper
• 1 tablespoon olive oil
• 3/4 cup quick-cooking barley
• 1/2 cup brut Champagne or sparkling wine
• 1-3/4 cups reduced-sodium beef broth
• 1 cup diced butternut squash
• 4 cloves garlic, minced
• 1/2 cup frozen peas
• Salt
• 1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
• 2 cloves garlic, minced
• 3/4 cup reduced sodium beef broth
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon cornstarch
• 1 tablespoon water