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Bacon-Wrapped Filets with Scotched Mushrooms

 Bacon-Wrapped Filets with Scotched Mushrooms
There‚Äôs 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
2 ServingsPrep/Total Time: 30 min.

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

  • 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 sides 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.

2 of 2

Bacon-Wrapped Filets with Scotched Mushrooms (continued)

Directions (continued)

  • 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°).
  • 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.
  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.