Pesto Steak Confit

In a recent TikTok video, it was claimed that by marinating the steak in olive oil, cooking it slowly, and finishing it with a flash sear, you can make an outstanding steak. This is my original spin. Tortellini was prepared, and I mixed it with the leftover pesto before adding the meat on top.

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. 1 cup fresh basil leaves
  2. ¼ cup olive oil
  3. ¼ cup freshly grated Parmesan cheese
  4. 2 cloves garlic, peeled
  5. 1 ½ tablespoons toasted pine nuts
  6. salt and ground black pepper to taste
  7. 1 teaspoon salt
  8. 2 (5 ounce) filet mignon steaks
  9. 1 ½ cups olive oil

Instructions

  1. Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
  2. Preheat the oven to 200 degrees F (95 degrees C).
  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.
  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.
  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.
  6. Nutrition data for this recipe includes the full amount of pesto and olive oil for cooking. The actual amount of pesto and oil consumed will vary.

Nutrition Facts

Calories 1352 kcal
Carbohydrate 3 g
Cholesterol 128 mg
Dietary Fiber 1 g
Protein 45 g
Saturated Fat 23 g
Sodium 1399 mg
Sugars 0 g
Fat 130 g
Unsaturated Fat 0 g

 

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