PREP TIME:0 hours 20 mins
TOTAL TIME:0 hours 35 mins
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
- Mash 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.
- Preheat 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.
- Heat 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.
- Transfer 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.