Bacon-Wrapped Filets with Scotched Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Thereâs elegance in every bite of these bacon-wrapped steaks. A half hour is all you need to produce a flavorful meal your family will talk about for weeks.Mary Kay LaBrie, Clermont, Florida Ingredients:
2 bacon strips |
2 beef tenderloin steaks (5 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
3 teaspoons olive oil, divided |
2 cups sliced baby portobello mushrooms |
1/4 teaspoon dried thyme |
2 tablespoons butter, divided |
1/4 cup scotch whiskey |
1/2 cup diet ginger ale |
1 tablespoon brown sugar |
1-1/2 teaspoons reduced-sodium soy sauce |
1/4 teaspoon rubbed sage |
Directions:
1. In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
2. Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks.
3. In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat 2 minutes on each side.
4. Bake, uncovered, 8-12 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
5. Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
6. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until reduced by half. Stir in remaining butter. Serve with steaks. Yield: 2 servings.
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