Total time: 30 mins

Ingredients:

Yield: 2 servings

• • 2 bacon strips
  • 2 beef tenderloin steaks (5 ounces each)
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground pepper
  • 3 tsp olive oil, divided
  • 2 cups sliced baby Portobello mushrooms
  • 1/4 tsp dried thyme
  • 2 Tbsp butter, divided
  • 1/4 cup scotch whiskey
  • 1/2 cup diet ginger ale
  • 1 Tbsp brown sugar
  • 1 1/2 tsp soy sauce
  • 1/4 tsp rubbed sage

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. 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 tsp oil over medium-high heat for 2 minutes on each side.
   4. Bake, uncovered, at 375 degrees for 8-12 minutes or until meat reaches desired doneness.
   5. Meanwhile, in a large skillet, sauté mushrooms and thyme in 1 Tbsp butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen brown bits from pan. Stir in ginger ale, brown sugar, soy sauce, and sage.
   6. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced by half.
   7. Stir in remaining butter. Serve with steaks.