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Ingredients
- 2 pieces (10 ounce-each) *filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel (salt)
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, room temperature optional
Preparation
Step 1
(*Adjust steaks to your own taste: ribeye, etc.)
May need to use kitchen twine to tie steak in tight, round steak.
Serves: 2 servings
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read, or 140 degrees for medium.
Remove from heat, cover in foil and let rest for about 5 minutes before serving.