Bacon-Wrapped Filets with Scotched Mushrooms

Total Time:Prep/Total Time: 30 min.

Recipe by Mary Kay LaBrie, Clermont, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 22, 2023

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. —Mary Kay LaBrie, Clermont, Florida

Bacon-Wrapped Filets with Scotched Mushrooms Tips

What should I serve with filet mignon?

You can serve many things with, including potatoes, asparagus and salad. If you’d like to serve wine with these steaks, Pinot Noir is the perfect partner.

What does the ginger ale do in this filet recipe?

Ginger ale adds a little ginger flavor to the sauce without being overpowering.

What can I use instead of Scotch in this filet recipe?

Instead of Scotch, you can use bourbon.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
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Bacon-Wrapped Filets with Scotched Mushrooms

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Yield:2 servings
Prep:20 min
Cook:10 min
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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
  • 1/2 cup diet ginger ale
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon rubbed sage
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Directions

  1. 1
    In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
  2. 2
    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.
  3. 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. 4
    Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
  5. 5
    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.
  6. 6
    Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.

Nutrition Facts

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.
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