Filet Mignon with Mushrooms Recipe

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.