Pesto Steak Confit

A recent video on TikTok purports to make an amazing steak by submerging steak in olive oil, cooking slow, and doing a flash sear at the end. This is my unique twist. I reserved the leftover pesto and tossed with cooked tortellini, and topped with steak..

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 1352 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup olive oil
• salt and ground black pepper to taste
• 1 ½ cups olive oil
• 1 cup fresh basil leaves
• 2 cloves garlic, peeled
• ¼ cup freshly grated Parmesan cheese
• 1 ½ tablespoons toasted pine nuts
• 2 (5 ounce) filet mignon steaks

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.

Step 3

Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.

Step 4

Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.

Step 5

Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.