Bacon-Wrapped Filets with Cowboy Butter
Ingredients:
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5 Tbsp. salted butter, softened
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1 Tbsp. chopped fresh parsley
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1 Tbsp. chopped fresh chives
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1/2 tsp. grated lemon zest, plus 1 teaspoon lemon juice
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1 tsp. dijon mustard
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2 8- to 10-ounce beef filet steaks (about 2 inches thick)
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Kosher salt and black pepper, to taste
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2 slices bacon
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1 Tbsp. olive oil
Instructions:
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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.
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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.
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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.
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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.
This recipe is a perfect combination of rich and zesty, with the bacon adding a nice smoky depth. Paired with roasted vegetables, garlic mashed potatoes, grilled corn on the cob, or a fresh salad; it would make the perfect Valentine’s dinner.
Fun fact: The ancient Greeks and Romans believed parsley had healing powers and even used it to help with digestion and freshen breath. In fact, the term "parsley" comes from the Greek word petroselinon, which means "rock celery," referring to how it often grows in rocky, coastal areas.
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