Time: 40 min.
Complexity: easily
Servings: 4

Prepare the perfect filet mignon steak with a delicious, savory crust made with coarsely ground black pepper. The steak is first pan-fried to create a crispy crust, then brushed with butter and baked for a few minutes to achieve the desired doneness. For best results, use a meat thermometer, and remember that the steak's internal temperature will rise slightly while it rests.

Ingredients:

• 4 filet mignon steaks, 2" thick, tied (280g each)
• 2 tablespoons of vegetable oil
• 2 tbsp fine fleur-de-sel
• 2 tbsp coarsely ground black pepper
• 10 g unsalted butter at room temperature

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, salt fleur de sel, black peppercorns

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Heat a large cast iron skillet over high heat for 5 to 7 minutes.
Step 3
• Meanwhile, pat the filet mignon dry with paper towels. Lightly brush the steaks on all sides with vegetable oil. Combine the fleur de sel and ground pepper on a plate and coat the fillets on all sides in the mixture, pressing gently to ensure the spices adhere. The steaks should be evenly coated with salt and black pepper.
Step 4
• When the pan is very hot, add the steaks and sear evenly on all sides (top, bottom, and sides), about 2 minutes per side. Turn on the hood. Cooking will take about 10 minutes.
Step 5
• Brush each steak with 1 tablespoon of butter, then place the pan in the oven. Bake the fillets for 8-12 minutes, or until rare (115°F) or medium (125°F). Transfer the steaks to a platter, cover tightly with foil, and let rest for 5-10 minutes.

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