Pesto Steak Confit

Pesto:

• 1 cup fresh basil leaves
• ¼ cup olive oil
• ¼ cup freshly grated Parmesan cheese
• 2 cloves garlic, peeled
• 1 ½ tablespoons toasted pine nuts
• salt and ground black pepper to taste

Steak:

• 1 teaspoon salt
• 2 (5 ounce) filet mignon steaks
• 1 ½ cups olive oil