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Instructions

• STEP 1

  Cut butter into small pieces. Place in a small bowl and set aside to soften.

  • 1/3 cup butter, unsalted

• STEP 2

  Pat the steak dry with paper towels and cut into four portions. Transfer to a plate, then season with salt and pepper on both sides.

  • 1 1/2 lbs filet mignon steaks
  • 1 tsp salt
  • 1/2 tsp black pepper

• STEP 3

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 4

  While the pan heats up, wrap the outside of each steak with a slice of bacon, then secure with wooden toothpicks.

  • 4 slices bacon

• STEP 5

  Once the pan is hot, coat with oil. Add steaks and cook until bacon is cooked through and steak is desired doneness, 4-7 minutes per side. (Make sure to sear the bacon-wrapped edge on the grill to cook the bacon.) Remove to a clean plate and set aside to rest, 5 minutes.

  • 2 tsp neutral vegetable oil

• STEP 6

  Meanwhile, wash and dry the fresh produce.

  • 1/2 lemon
  • 1/2 small pkg chives
  • 1/2 small bunch italian (flat-leaf) parsley

• STEP 7

  Zest and juice lemon into the bowl with the butter.

• STEP 8

  Using a clean cutting board, chop chives into small pieces. Add to the bowl.

• STEP 9

  Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl along with Dijon and spices, then use the back of a spoon to mash and combine the "cowboy" butter.

  • 2 tsp dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

• STEP 10

  To serve, divide steaks between plates and top with cowboy butter. Enjoy!