Bacon Wrapped Filets With Sauteed Mushrooms Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Steps:

• 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., 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.

Steps:

• 1. Wash and slice mushrooms. Melt butter in small frying pan over medium heat, saute mushrooms until soft. Reduce heat to low, continue cooking till butter is almost gone, then add wine. Let simmer till you're ready to use them.
• 2. Trim meat, making two round circles. Wrap each circle with 2 overlapping bacon slices and fasten with toothpicks, if necessary. Season each with salt and pepper, both sides.
• 3. Lower broiler rack to 4" below broiler, (unless you like your steaks rare*), cook steaks to your preference, turning once, making sure the bacon is browned. (*if you like your steaks pretty rare, no need to lower the broiler rack, basically you just wanna cook the bacon and sear the tops.)
• 4. When steaks are done, plate and cover with the sauteed mushrooms. ENJOY!!

Steps:

• 1. Sauce: In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt and pepper, mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well and cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well and cook for 20-40 minutes until sauce becomes a dark rich syrup. Steak: Pre-heat ove to 450 degrees. Heat oil in an oven proof skillet. (Metal or cast iron.) Wrap a piece of bacon around each filet, secure with toothpick if needed. Sprinkle steaks with salt and pepper. Sear each side of filets about 2 minutes. Place skillet in oven and bake 10 minutes. Steakes will be medium rare. (8 minutes for rare. 12 minutes for medium.) Remove filets from skillet. Allow to rest 1-2 minutes. Pour warm onions over top and serve. I like to serve this with my Twice-Baked Alfredo Potatoes and Roasted Asparagus Wrapped in Prosciutto. Salad and garlic bread on the side. *Remember to use heavy hot pads (or several) when taking skillet out of oven! Handle will be VERY hot!

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Steps:

• Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels.
• Wrap each mushroom with the bacon strip halves. Use 2 if the cap is not completely covered. The bacon will stick to the mushrooms so there is no need for toothpicks.
• In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown. Just as the bacon begins to crisp up a bit, add the BBQ sauce and toss until coated. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.