Pesto Steak Confit

Name: Pesto Steak Confit
Total time: 55
Yield: 2
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

Recipe by thedailygourmet from allrecipes.com

Dinner 55 Mins.

Ingredients

2 servings

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1 cup fresh basil leaves
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¼ cup olive oil
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¼ cup freshly grated Parmesan cheese
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2 cloves garlic, peeled
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1 ½ tablespoons toasted pine nuts

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salt and ground black pepper to taste
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1 teaspoon salt
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2 (5 ounce) filet mignon steaks
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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.