• 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
• 28- to 10-ounce beef filet steaks (about 2 inches thick)
• Kosher salt and black pepper, to taste
• 2slices bacon
• 1 tbsp.olive oil

• 1. 1Mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard 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. 2Preheat 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. 3Heat the olive oil and remaining 1 tablespoon 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. 4Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top.

https://www.thepioneerwoman.com/food-cooking/recipes/a34226596/bacon-wrapped-filets-with-cowboy-butter/