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
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 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, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
Prep/Total Time: 30 min.
Makes 2 servings