Categories: Steak
Ingredients
- 5 tbsp. salted butter, softened
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- 1/2 tsp grated lemon zest, plus 1 tsp lemon juice
- 1 tsp Dijon
- 2 8-10 oz. beef filet steaks
- Kosher salt and black pepper, to taste
- 2 slices bacon
- 1 tbsp. olive oil
Directions
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Mash 4 tbsp. butter with the parsley, chives, lemon zest, lemon juice and Dijon 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 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.
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Transfer the 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.