Ingredients

• 5 to 6 ounces beef tenderloin
• 1 teaspoon olive oil
• Kosher salt
• 1 teaspoon black peppercorn
• 1/4 cup microarugula
• Drizzle black truffle oil
• Pinch fleur de sel

Procedure

Preheat the oven to 400°F.  Take the beef out of the fridge 15 to 30 minutes before cooking.

Preheat a cast iron skillet over medium-high heat.  Rub the meat with olive oil, and season with salt.  Sear until brown, 4 minutes on the top and bottom of the steak, and an additional 30 seconds on each of the 4 sides.

While the meat sears, grind the peppercorns in a spice grinder.  When meat is seared, coat in ground peppercorns.  Place meat on small rimmed baking sheet, and bake until internal temperature reaches 135°F, about 7 to 8 minutes.  Allow to rest 10 minutes.

Toss micro arugula with truffle oil and fleur de sel.  Pile on steak, and serve.