Brandy Mushroom Sauce for steaks

This sauce was a hit with my dinner guests! Maybe it was the secret ingredient not in title...BACON!

This recipe is for 2 steaks

Ingredients:

1 slice bacon

1 small garlic clove, mashed to a paste

1 1/2 tablespoons unsalted butter

6 white mushrooms (about 1/4 pound), sliced thin (or 1 can sliced mushrooms)

2 tablespoons Cognac or other brandy

2 tablespoons water

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon minced fresh parsley leaves

Instructions:

In an 8-inch skillet, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened.

Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate.

Add Cognac or other brandy and boil until nearly evaporated.

Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly.

Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm while preparing steaks.

Spoon sauce over steaks.