Season the filets

• Pat the filets dry and season generously with salt and black pepper on all sides.

Crush the pistachios

• Crush the shelled pistachios into a coarse crumb and spread them on a plate.

Melt the tallow

• Melt the beef tallow in a bowl until fully liquid.

Dip the filets in tallow

• Dip each filet into the melted tallow so it is fully coated.

Crust with pistachios

• Press the tallow-coated filets into the crushed pistachios so the crust adheres on all sides.

Sear the filets

• Heat a pan over high heat and sear the filets on each side until deeply browned.
• Continue cooking, turning as needed, until the internal temperature reaches the desired doneness.

Rest and serve

• Transfer the filets to a board and let them rest before slicing.