Bacon Wrapped Steak with Red Wine Mushroom Gravy

Ok so I know the title is long, but I don’t really know what else to call it!  This dish is a very tasty tasty and a bit out-of-the-box.  I didn’t really know what to expect from it, especially because it called for “eye of round steak” which I’d never had before.  But I knew it was going to be good because it has BACON in it for goodness sake.  Anything with bacon has to be good.  So though I was a bit unsure how this dish with the strange cut of meat would turn out, I trusted in the saving grace of bacon.

Well, we ended up really liking this recipe.  The sauce especially is REALLY good.  Blake and I don’t care too much for mushrooms, but we actually enjoyed them in this yummy red wine sauce.  It just had so much flavor!  I even enjoyed the sauce seeping into my mashed potatoes like a gravy.  It was delish!  And of course the bacon was good…I mean duh.  And about this “eye of round steak” that I’d never heard of…it was ok.  It’s definitely a tougher cut of meat than other steaks.  If I make this again, I’d probably use a different type of steak.  A boneless strip or tenderloin steak would probably be good.  In fact, this meal would definitely get kicked up a couple notches on the fancy meter with a tenderloin steak in this really awesome sauce.  It’d make a simple but elegant dinner for a date night!

Bacon Wrapped Steak with Red Wine Mushroom Gravy

Yields: 4 servings

Bacon Wrapped Steak with Red Wine Mushroom Gravy

Ingredients

  • 4 (1-inch-thick) eye of round steaks
  • 4 slices bacon
  • 2 T vegetable oil
  • 1 t salt, divided
  • 1 t pepper, divided
  • 1–8 oz pkg sliced fresh mushrooms
  • 2 c red wine
  • 4 T butter

Directions

  1. Wrap steaks in bacon.  Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large skillet, heat vegetable oil over medium-high heat. Add steaks, and cook 4 to 6 minutes per side, or until steaks reach desired degree of doneness. Remove, and keep warm.
  3. Add mushrooms to pan drippings, and cook 5 to 6 minutes, or until mushrooms are tender.
  4. Add wine, and cook until reduced by half. Whisk in butter, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve sauce over steaks.
http://normalcooking.com/2012/09/20/bacon-wrapped-steak-with-red-wine-mushroom-gravy/

Source:  eMeals

 

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13 thoughts on “Bacon Wrapped Steak with Red Wine Mushroom Gravy

  1. Pingback: Normal Cooking is in the Huffington Post! « normalcooking

    • lindsayballen 30 May, 2014 at 4:51 pm - Reply Author

      I always use cooking wine because it’s cheaper than drinking wine, and I never have drinking wine on hand. Red drinking wine is actually supposed to taste better (richer and less salty) than cooking wine. However, either one will work, so just use whichever you prefer!

  2. I used the red cooking wine and it was fantabulous!! Of course, I haven’t found any recipes on your website that I don’t like. Thanks again for sharing!

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