- 2 filet mignon steaks, at room temperature
- 2 tablespoons freshly ground black pepper
- 2 tablespoons bacon fat or vegetable oil
- Olive oil, salt & pepper, chives and/or lemon zest (optional) for serving
Preheat oven to 400F.
Remove steaks from package and pat dry. Put on a large plate. Grind pepper all over one side, pressing slightly to help the pepper stick; flip and repeat on the other side.
Heat a large, oven-proof skillet over medium-high heat. When pan is hot, add the bacon fat or oil and heat briefly.
Sear steaks for 3 minutes without touching them. Steak will “stick” as it cooks, then release with a perfect crust once it’s ready to be flipped. Flip and cook second side for 3 minutes.
If your steaks are small, you may not need additional cooking; for larger steaks, transfer skillet to oven and roast until steaks reach desired internal temperature (remember they’ll continue to rise about 10F once they’re out of the oven.)
Remove steaks from pan and transfer to cutting board. Tent loosely with foil and allow to rest for 10 minutes.
Serve with olive oil, salt & pepper, and lemon zest if desired.