In a small bowl, mix together the softened butter, dried crushed rosemary, minced garlic, whole grain mustard, and freshly ground black pepper. Mix together and set aside until ready to use.
Prepare the Steaks
Preheat oven to 450 degrees. Pat the beef tenderloins dry with paper towels to remove any excess moisture. Season steaks on both sides with kosher salt and freshly ground black pepper.
In a large cast iron skillet, cook the thick-sliced bacon on each side to sear and lightly brown. Allow to cool for a few minutes on a paper towel.
Wrap each steak with a slice of bacon and secure ends with long toothpicks.
Heat a tablespoon of butter along with the bacon fat in the skillet over medium-high heat. Once the butter melts, add the filets and sear until golden brown, about 60-90 seconds on each side.
Transfer the skillet to the preheated oven and cook an additional 3-5 minutes (for medium rare). Use a digital meat thermometer to check doneness, entering in the middle of the side.
Use this temperature guide to check the desired doneness of your steaks: Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well – 150 degrees; Well Done-160 degrees)If your filets are 2" thick, you'll want to cook the steaks in the oven for 7-10 minutes to reach medium rare.
Remove the skillet from the oven and allow the steaks to rest a few minutes before serving.
Place a dollop of Rosemary-Garlic Butter on top of each filet. Serves 2-4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.