- 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
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.
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