Bacon-Wrapped Filets with Scotched Mushrooms
Description
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled.
Ingreadient :
- 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
- 1/2 cup diet ginger ale
- 1 tablespoon brown sugar
- 1-1/2 teaspoons reduced-sodium soy sauce
- 1/4 teaspoon rubbed sage
Direction :
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
- Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks.
- 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.
- Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
- Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add Scotch, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
- Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
