2 filet mignon steaks
1/2 tsp sea salt
1/2 tsp smoked sea salt flakes, + additional for garnish
1/4 tsp fresh cracked black pepper
2 tbsp butter
1 shallot, thinly sliced
2 eggs, poached

Method

1. Remove steak from the refrigerator and season with salt and pepper. 
2. Set the steak aside to come to room temperature for 1 hour. 
3. When you are ready to cook, warm a cast iron skillet to medium-high heat for several minutes so that the pan is evenly heated. 
4. Melt butter in the skillet. 
5. Sear the fillets for 4 to 4 1/2 minutes, flip then continue cooking for an additional 4 to 4 1/2 minutes, for medium-rare steak, depending on the thickness of your steaks. 
6. Remove steak from the pan and set aside to rest for 5 minutes. 
7. Sauté the shallots in the leftover butter and steak juices of the pan until they turn slightly crispy. 
8. Plate steak with a poached egg, crispy shallots and a few pinches of smoked salt flakes.