Filet Mignon
Make the chili sauce if using the recipe.
Prepare your cast iron pan on the stove top. Heat pan on high. Add a small amount of grapeseed oil to the pan and heat.
Place seasoned steak in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
Place the steaks on a plate. Return the cast iron to the stovetop. Heat on medium high. Add the tomatoes. Cook until slightly starts to blister. Turn off heat. Season with fleur de sel. Add the chili crisp and toss the tomatoes with the chili oil.
Ladle tomatoes and chili oil over and around the steaks. Serve.
CHILI GARLIC OIL
Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
Cover and refrigerate overnight to let the flavors develop even more. It will last in the fridge for months. Just pull it out to room temperature about 30 minutes. Stir before using.
