Bacon-Wrapped Filets With Scotched Mushrooms

• 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 375u0b0. 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 thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
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.

bacon strips, beef tenderloin, salt, ground pepper, olive oil, baby portobello mushrooms, thyme, butter, scotch whiskey, ginger ale, brown sugar, soy sauce, sage

Taken from www.tasteofhome.com/recipes/bacon-wrapped-filets-with-scotched-mushrooms/ (may not work)