Bacon-Wrapped Filets With Cowboy Butter - The Pioneer Woman

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searchYields: 2 serving(s)Prep Time: 20 minsTotal Time: 35 minsSavePrint

I made this for Ladd for our anniversary one year, and guess what? We're still married!

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Ingredients

See Nutritional InformationPrint

• 5 Tbsp.

  salted butter, softened

• 1 Tbsp.

  chopped fresh parsley

• 1 Tbsp.

  chopped fresh chives

• 1/2 tsp.

  grated lemon zest, plus 1 teaspoon lemon juice

• 1 tsp.

  dijon mustard

• 2

  8- to 10-ounce beef filet steaks (about 2 inches thick)

• Kosher salt and black pepper, to taste

• 2

  slices bacon

• 1 Tbsp.

  olive oil

Directions

• 1. Step 1Mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl with a fork. Scoop the butter mixture onto a sheet of plastic wrap. Wrap up and form into a 3-inch log. Refrigerate until firm, about 30 minutes.
  2. Step 2Preheat the oven to 450˚. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.
  3. Step 3Heat the olive oil and remaining 1 tablespoon butter in a medium cast-iron skillet over medium-high heat. When the butter melts, add the steaks to the skillet and sear until golden brown, about 1 minute per side.
  4. Step 4Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top.

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