Grilled Bacon-Wrapped Beef Tenderloin with "Cowboy" Butter

Grilled Bacon-Wrapped Beef Tenderloin with "Cowboy" Butter

30 min

Ingredients

  • filet mignon steaks1 1/2 lbs
  • bacon4 slices
  • chives1/2 small pkg
  • Italian (flat-leaf) parsley1/2 small bunch
  • lemon1/2
  • butter, unsalted1/3 cup
  • neutral vegetable oil2 tsp
  • Dijon mustard2 tsp
  • salt1 1/2 tsp
  • black pepper3/4 tsp
  • paprika1/2 tsp
  • cayenne pepper1/8 tsp

Cookware

  • Citrus zester (or grater)
  • Measuring Spoons
  • Measuring Cups
  • Colander
  • Stirring Spoon
  • Mixing Bowls
  • Toothpick(s)
  • Tongs
  • Grill Pan, Outdoor Grill, or Skillet
  • Citrus Juicer
  • Cutting Board
  • Chef's Knife

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!

Grilled Bacon-Wrapped Beef Tenderloin with "Cowboy" Butter

Grilled Bacon-Wrapped Beef Tenderloin with "Cowboy" Butter

30 min

Ingredients

  • filet mignon steaks1 1/2 lbs
  • bacon4 slices
  • chives1/2 small pkg
  • Italian (flat-leaf) parsley1/2 small bunch
  • lemon1/2
  • butter, unsalted1/3 cup
  • neutral vegetable oil2 tsp
  • Dijon mustard2 tsp
  • salt1 1/2 tsp
  • black pepper3/4 tsp
  • paprika1/2 tsp
  • cayenne pepper1/8 tsp

Cookware

  • Citrus zester (or grater)
  • Measuring Spoons
  • Measuring Cups
  • Colander
  • Stirring Spoon
  • Mixing Bowls
  • Toothpick(s)
  • Tongs
  • Grill Pan, Outdoor Grill, or Skillet
  • Citrus Juicer
  • Cutting Board
  • Chef's Knife

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!