Champagne Pan Sauce:
Heat oil in 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.
Meanwhile, press coarsely cracked pepper on both sides of beef steak. Heat 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.
Heat oil in 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 bottom of 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 risotto.
Nutrition information per serving: 314 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 6 g Monounsaturated Fat; 104 mg Cholesterol; 161 mg Sodium; 3 g Total Carbohydrate; 0.3 g Dietary Fiber; 38 g Protein; 2.6 mg Iron; 11.5 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.9 mg Zinc; 44.8 mcg Selenium;