Bacon-Wrapped Filets with Cowboy Butter
Published: Friday, February 13, 2026
5 Tbsp. salted butter, softened, divided
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
½ tsp. grated lemon zest, plus 1 tsp. lemon juice
1 tsp. Dijon mustard
2 (8 to 10 oz.) beef filet steaks, about 2" thick
Kosher salt and black pepper, to taste
2 slices bacon
1 Tbsp. olive oil
Mash 4 Tbsp. 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" log. Refrigerate until firm, about 30 minutes.
Preheat 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. Heat olive oil and remaining 1 Tbsp. 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.
Transfer skillet to the oven and cook 7-10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top. —2 servings.
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