⅓cupplus 3 tablespoons extra virgin olive oildivided
Kosher salt and freshly ground pepperto taste
45-ounce filet mignon steaksabout 1-inch thick
1tablespoonwhite wine vinegar
5ouncesmixed baby lettuces
Make the pistou: place the garlic cloves in a small food processor, and mince. Add the basil and process again to chop, then add ⅓ cup of the olive oil, salt and pepper and blend until it becomes a bright green sauce.
Season the steak generously with salt and pepper. Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1 tablespoon olive oil, and when the oil is hot, sear the steak for 3 to 4 minutes on each side for medium rare. Remove the steaks to a cutting board and let them rest for 5 minutes before serving.
While the meat is resting, in a large bowl combine the remaining 2 tablespoons olive oil, vinegar, salt and pepper. Stir to combine, add the lettuce and toss.
Serve the filets with a drizzle of the pistou on top, and a couple of handfuls of the dressed mixed greens. Pass the rest of the pistou on the side for extra drizzling.