Tonight I made Kevin a Valentine’s Day dinner (belatedly). He loved it — I think the recipe speaks for itself.

Bacon Tenderloin with Bourbon Mushroom Sauce

Melt 3 T butter over medium high heat in a medium-sized frying pan.

Saute:

3/4 cup chopped mushrooms
1/2 cup chopped onion

When translucent, remove from pan. Set aside.

Prepare the tenderloin steak. Get cutlets or cut in rounds–I got mine at Aldi, pre-wrapped in bacon. Wrap in bacon strips (use toothpicks through the center if the bacon won’t stay wrapped). Rub with freshly ground pepper (1/4 tsp each). Grill (or fry in the same pan) at high heat until just seared. (I seared mine in the leftover grease from sauteing the onions and mushrooms)

Preheat oven to 350. Set cutlets in a baking dish and bake (covered in foil) for about 20 min.

When five minutes remain, add mushrooms back to pan at medium heat.

Add:

1 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground pepper
1 T cornstarch

Stir in evenly. Then add:

1/2 cup Wild Turkey bourbon (or bourbon of your choice)

Allow to simmer at for about two minutes (or a little less, for more flavor). Then add 2/3 cup half and half and lower the heat. Simmer gently until the sauce is thick.

Remove steaks from oven when done to preference (less time if you prefer your meat rare–this cut of tenderloin lends itself especially well to a rarer doneness). Pour the sauce from the pan over the cutlets, serve hot.

I would pair this with mashed potatoes and broccoli, and a dry red wine.

[I wish I had taken pictures! I might go back and add some later.]


  • My goodness. Bourbon mushroom sauce may be the best thing I’ve ever heard.