Bacon-Wrapped Filets with Scotched Mushrooms Recipe
- 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.
1 filet with 1/3 cup mushroom mixture: 581 calories, 37g fat (15g saturated fat), 108mg cholesterol, 729mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 35g protein
Reviews for Bacon-Wrapped Filets with Scotched Mushrooms
"OMG! This was just fantastic and the mushrooms were awesome! I should have made a double batch on the mushrooms.....next time I will and next time is just around the corner. I just made this this last weekend and I'm making it again this weekend, we enjoyed it so much! I did however, use 4 strips of bacon to fit around the filets because I used 8-ounce filets instead of 5-ounce ones. We wanted more than just the 5-ounces. I made brown sugar carrots to go along with it and it was soooo good! I have even highly recommended this recipe to my friends and family! Thank you so much for sharing. I will make this again and again! :-)"
"Wonderful reccipe! Do need two pieces of beacon per steak Great flavor on mushrooms the only different is I would omit the thyme The thyme over powered the recipe but it was still delicious"
"modestock, in other words, you didn't try the recipe and yet felt compelled to rate it. That's not fair to those of us who make the decision whether to make or not to make the recipe based on the ratings."
"Why would anyone want to ruin a good piece of meat like a filet mignon? A filet needs nothing except maybe a little salt and pepper. 12 to 15 dollars a pound and make it taste like bacon? Yikes!"
"This is a fantastic recipe! One thing I do is use regular ginger ale instead of diet, and I thicken the sauce with cornstarch because its so thin. Also my filet's must be enormous compared to the ones this recipe used. I use 2 pieces of bacon for each filet tie each one with cooking twine, and use a grill pan when browning the meat so that I can have those grill lines in the steak. Perfect veggie with this is garlic sauteed asparagus."
"The mushroom sauce was one of the best things I have ever tasted. It wasn't too hard and the only thing that not everyone would have is the scotch. Great recipe!!"
"The recipe was good, not what I was expecting. I didn't realize how odd the ginger ale was in the recipe until I was making it, it was fizzy and didn't make for a thick sauce; which I prefer. Anything wrapped in bacon tends to be good. Wish I knew what contest this won.. I'd make it again with a more tender cut of beef (not sure which one I used)."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.