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

1. 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.

2. 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.

3. 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.

4. 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.

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