PESTO STEAK CONFIT

Pesto Steak Confit image

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..

Provided by thedailygourmet

Time 55m

Yield 2

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 1352.1 calories, Carbohydrate 2.9 g, Cholesterol 127.7 mg, Fat 130 g, Fiber 0.7 g, Protein 45.3 g, SaturatedFat 23.3 g, Sodium 1398.6 mg, Sugar 0.4 g