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 cup fresh basil leaves
- ¼ cup olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, peeled
- 1 ½ tablespoons toasted pine nuts
- salt and ground black pepper to taste
- 1 teaspoon salt
- 2 (5 ounce) filet mignon steaks
- 1 ½ cups olive oil
Instructions
- Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
- Preheat the oven to 200 degrees F (95 degrees C).
- 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.
- 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.
- 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.
- 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 |