Bacon and steak are always a great combination. Topped with this fantastic lemon herb butter and it’s magical. Lemon might be a new flavor addition to steak for some, but the fresh, acidity cuts through the richness of the steak and bacon for a perfect, balanced bite. Compound butters like this one are great to keep in the fridge to add to not only steak, but vegetable dishes or served simply with bread. When using bacon as a wrap, it’s typically better to go with a thinner cut, rather than thick. It makes crisping much easier without the risk of overcooking the steak, in this case. Good quality ingredients are always important, but especially so when a dish is comprised of only a few. Make sure the butter, steak and bacon are the best you can find and that your herbs are fresh and green.
- LEMON HERB COMPOUND BUTTER
- ½ cup unsalted butter (1 stick), room temperature
- Zest of 1 lemon
- 1-2 tablespoons lemon juice (the juice of half a lemon)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh sage
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- BACON-WRAPPED FILET MIGNON
- 2 6-8 oz beef filets, 1 ½-2 inches thick
- 2-4 slices of bacon, depending on circumference of steaks
- Coarse salt
- Ground black pepper
- Lemon for garnish
- Special equipment - food processor; a whisk can substitute
- Place a sheet of plastic wrap or parchment on a flat surface. Combine room temperature butter, zest, herbs, lemon juice, salt and pepper to the bowl of a food processor (or large bowl). Pulse several times until ingredients are well incorporated. Conversely, whisk ingredients in large bowl until well combined.
- Scrape butter onto plastic or parchment, forming a ball and then roll into a 1½ thick log, keeping the wrap as smooth as possible and twisting the ends to secure. Place in refrigerator to firm up. (Can be made as many as 5 days ahead.)
- Remove steaks from refrigerator about 30 minutes prior to grilling.
- Preheat 1 burner on the grill to medium/high.
- Wrap steaks with bacon slices, stretching gently to achieve a firmly wrapped filet. Secure with a toothpick if necessary.
- Season steaks liberally on both sides with coarse salt and ground black pepper, brush with a high heat friendly oil, like canola.
- Place filets onto hot grill, close lid and let cook for 2-3 minutes, rotating a quarter turn if desired. Flip steaks, close lid for another 2 minutes, for medium rare. Three more minutes should provide a medium steak, depending on thickness.
- Using tongs, carefully place bacon-lined steak edges onto grill for about 1 minute per side, holding with tongs if necessary.
- Remove steaks from grill, squeeze lemon over if desired and top with a round of lemon herb butter. Cover loosely with foil and let rest for 10 minutes before serving.