Bacon-Wrapped Filet Mignon with Cowboy Butter is a steakhouse-style dinner that’s surprisingly easy to make at home.
Tender filet mignon is wrapped in smoky bacon, seared in a cast-iron skillet, and finished with a rich cowboy butter made with garlic, fresh herbs, Dijon mustard, and a hint of lemon. The result is an elegant yet approachable dish that’s perfect for Valentine’s Day, a special occasion, birthday or simply treating yourself to a memorable home-cooked meal.
With helpful tips for thicker steaks and foolproof doneness, this recipe delivers big flavor with confidence.
Bacon-Wrapped Filet Mignon Recipe
Serves 2
Ingredients
2 filet mignons, 8 ounces each, 1½-2-inches thick
2 slices of bacon, regular thickness
1½ teaspoon coarse salt
½ teaspoon black pepper
2-3 tablespoons peanut oil, or another high smoke point oil
Cowboy Butter
6 tablespoons unsalted butter, softened
2 teaspoons minced chives
2 teaspoons minced parsley
2 garlic cloves, pressed through a garlic press, or finely minced
1 teaspoon Dijon mustard
1 teaspoon lemon zest
¾ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon minced fresh thyme
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
Instructions
Dry Brine Filets
Place filets on a rimmed baking sheet lined with a wire rack. Salt all sides of the filets with 1-2 teaspoons of salt, then refrigerate them, uncovered, for 8 hours or up to 24 hours. Alternatively, salt filets with 1-2 teaspoons of salt and allow them to set at room temperature for 1 hour before cooking.
Cowboy Butter
Make the cowboy butter. In a bowl, combine all the ingredients, mix well until thoroughly incorporated, cover, and refrigerate until ready to use. Cowboy butter can be made 2-3 days in advance.
Filets
Wrap bacon around the filets, overlapping slightly, and secure with a toothpick. Season all sides with black pepper. *See notes about pre-cooking the bacon.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2-3 tablespoons of oil to the hot pan and let it heat for 1 minute. Place filets in the hot skillet, sear without moving for 2-3 minutes, then turn the filets and sear for an additional 2 minutes. Reduce the temperature to medium. To cook the bacon, sear the filets on all sides, about 1 minute per side.
Add 2-3 tablespoons of cowboy butter to the pan, baste the filets regularly with the melted butter, and cook each side for 2-3 additional minutes for medium-rare (130°F) or medium (140°F), as measured with an instant-read digital meat thermometer inserted in the thickest part of the steak.
Remove the steaks from the pan, top each steak with one tablespoon of cowboy butter, cover loosely with foil, and let rest for 10-15 minutes.
To serve, remove the toothpicks, serve alongside the remaining cowboy butter softened or melted as a sauce.
Cook’s notes
Sharon Rigsby is the blogger behind Grits and Pinecones and Practical Southern Cooking, where she shares simple Southern recipes made for busy cooks who love easy, make-ahead comfort food.
This article originally appeared on Tallahassee Democrat: Dinner for two? Bacon-Wrapped Filet Mignon delivers juicy flavor
Reporting by Sharon Rigsby, Guest columnist / Tallahassee Democrat
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