Bacon-Wrapped Steak

1. Stage

Preheat the air fryer to 350°F. Place the bacon strips in a single layer in the air-fryer basket. Cook until partially cooked but not crisp, three to four minutes. Remove to paper towels to drain. Editor’s Tip: Filet mignon steaks cook quickly, so we partially cook the bacon to ensure that it will fully cook later. If you don’t want to use the air fryer for this step, you can cook the bacon on a microwave-safe plate lined with paper towels. Microwave on high for two to three minutes, until partially cooked.

2. Stage

Increase the air fryer temperature to 375°. Sprinkle the steaks with salt and pepper. Wrap a strip of bacon around the side of each steak, and secure the bacon in place with toothpicks. Editor’s Tip: You shouldn't need more than one slice of bacon for each 5-ounce steak. However, if your steaks are larger, you may need to add a second piece of bacon.

3. Stage

Place the steaks in a single layer on a greased tray in the air-fryer basket. Cook until the meat reaches the desired level of doneness, 7 to 10 minutes, turning halfway through. Test Kitchen Tip: Air-fryer cooking times vary dramatically between brands of air fryers. A meat thermometer is the best way to know when bacon-wrapped steak is finished. For medium-rare, the thermometer should read 135°; for medium, 140°; for medium-well, 145°.

4. Stage

Meanwhile, in a large skillet, saute the mushrooms and thyme in olive oil and 1 tablespoon of the butter until tender. Remove the skillet from heat. Add the Scotch, stirring to loosen the browned bits from the pan. Stir in the ginger ale, brown sugar, soy sauce and sage.

5. Stage

Return the skillet to the stove. Bring the mushroom sauce to a boil. Reduce the heat, and simmer, uncovered, until the sauce is reduced by half, three to five minutes. Stir in the remaining tablespoon butter. Serve the steaks with the mushroom sauce. Editor’s Tip: If the sauce is too thin for your liking, feel free to add a thickener like cornstarch.