2 – 8oz thick tenderloin beef filets
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 slices pork bacon, uncooked
salt and pepper to taste
- 3 tablespoons unsalted butter
- 1½ teaspoons truffle oil
- salt to taste
For the truffle butter: Soften butter to room temperature until malleable. Combine the butter and truffle oil using a fork. Season with salt to taste. Spoon the butter onto a piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to serve.
For the filets: Preheat the oven to 415.° Remove steak from the fridge 30 minutes before cooking to bring it to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Securely wrap each filet with a slice of bacon, securing where the two ends meet with a toothpick. Add the olive oil and plain butter to an oven safe cast iron skillet* and turn up high, allowing the skillet to become scorching hot. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts or silicone handle holders*. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, it will take more or less time. This recipe is ideal for a 8-10 ounce portion.
Remove filets from the skillet and set on a plate, lightly cover with foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of truffle butter and serve. Don’t forget to remove toothpicks before serving.
*Available at Zest!