Ingredients

• 2 slices bacon
• 1.5 tablespoons unsalted butter , divided
• 1 clove garlic , mashed to a paste
• 6 whites mushrooms , thinly sliced
• 1 pinch salt and ground black pepper to taste
• 0.33 cups bourbon
• 0.33 cups water
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh parsley leaves
• 2 filets mignon steaks , about 1 inch thick

Instructions

1. 1 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.
2. 2 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.
3. 3 Pat steaks dry with paper towels and sprinkle with salt and pepper.
4. 4 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.

Nutrition per serving