Pioneer Woman bacon wrapped filets with cowboy butter is a quick, date night dinner made with thick beef filets, bacon and herb compound butter. It’s ready in just 35 minutes, which makes it a go-to for anniversaries or Valentine’s Day, since it looks fancy but comes together fast.
The sear is everything here, so make sure your cast iron skillet is screaming hot before the steaks go in. If you skip that hard sear, the bacon stays limp and you lose the crisp, caramelized crust that makes this dish worth it.
Ree’s cowboy butter gets its punch from lemon zest and Dijon mustard, which cut through the richness of the steak and bacon. Where most compound butters stick to garlic and herbs alone, the citrus-mustard bite here gives each slice a brightness you won’t find elsewhere.
Pioneer Woman Bacon Wrapped Filets With Cowboy Butter
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings20
minutes10
minutes963
kcalThick beef filets get a snug bacon wrap and a hard cast iron sear before the oven finishes them. Once they rest, a cold herb butter goes on top and melts into every bite.
Ingredients
5 tbsp. salted butter, softened
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1/2 tsp. grated lemon zest, plus 1 teaspoon lemon juice
1 tsp. Dijon mustard
2 (8- to 10-ounce) beef filet steaks, about 2 inches thick
Kosher salt and black pepper, to taste
2 slices bacon
1 tbsp. olive oil
Directions
- Make the cowboy butter: Mash 4 tablespoons of the butter with the parsley, chives, lemon zest, lemon juice and Dijon mustard in a small bowl using a fork. Scoop the mixture onto a sheet of plastic wrap, then form it into a 3-inch log and refrigerate until firm, about 30 minutes.
- Prep the steaks: Preheat the oven to 450°F while the butter chills, then season the steaks generously on both sides with salt and pepper. Wrap each one around the edge with a slice of bacon and secure with a toothpick.
- Sear the steaks: Heat the olive oil and the remaining 1 tablespoon butter in a medium cast iron skillet over medium-high heat. Once the butter melts, add the steaks and sear until golden brown, about 1 minute per side.
- Finish and serve: Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let them rest 5 minutes before serving, then top with a slice or two of cowboy butter so it melts right over the top.
FAQs
Can I use a different cut of steak instead of beef filets?
You can swap in New York strip or ribeye, but adjust the cook time since those cuts run thinner. They need closer to 5 minutes in the oven, so check with a thermometer and pull at 130°F for medium rare.
How should I store leftover bacon wrapped filets?
Wrap leftover steak in foil and refrigerate for up to 3 days, since the butter and bacon keep it moist. When you reheat, use a 300°F oven for about 10 minutes because the microwave makes the bacon rubbery.
Can I make the cowboy butter ahead of time?
The cowboy butter actually gets better with time, so you can make it up to a week ahead and store it in the fridge. You can also freeze the log for up to a month, then slice off rounds straight from the freezer whenever you need them.
What if I don’t have a cast iron skillet?
Any oven-safe skillet will work, though cast iron holds heat best for getting that hard sear on the bacon. If you use stainless steel instead, preheat it an extra minute so the surface is hot enough for good browning.
What is the most common mistake when making bacon wrapped filets?
Not drying the steaks before seasoning is the biggest issue, since surface moisture blocks the salt and kills the sear. Loose bacon is the other problem, so pull the strip snug and push the toothpick through both ends to lock it.
