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Bacon-Wrapped Filets with Scotched Mushrooms Recipe

Bacon-Wrapped Filets with Scotched Mushrooms Recipe

I got the idea for this 30-minute recipe when I came across bacon-wrapped filets that were 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. —Mary Kay LaBrie, Clermont, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

1 filet with 1/3 cup mushroom mixture equals 581 calories, 37 g fat (15 g saturated fat), 108 mg cholesterol, 729 mg sodium, 10 g carbohydrate, 1 g fiber, 35 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.