Ingredients
1 6 to 8 pound trimmed and tied filet of beef
1 1/2 tablespoons coarse sea salt
Olive oil
freshly ground pepper
Preparation
sprinkle filet with salt all over and wrap in parchment paper. Place in refrigerator for 24 hours. Remove meat from refrigerator and bring to room temperature before cooking. Sprinkle each filet with coarse black pepper. In a large cast iron frying pan individually sear the filets on all sides until nice and brown. Place in a 450 degree oven and cook until the internal temperature reaches 120 degrees. Remove from oven and let sit for 20 to 30 minutes before carving.
