Filet Mignon with Creamed Corn and Gremolata

Beef Filet with Creamed Corn and Gremolata

Serves 4

For The Beef Filet and Gremolata

4 6-8 oz filet mignon steaks

1/3 cup balsamic vinegar

1 t tomato paste

4 large garlic cloves

2.5 T unsalted butter

1 lemon

Handful of fresh parsley leaves

Salt and Pepper to taste

2 T olive oil

For the Creamed Corn

2 10 oz packages of frozen yellow/sweet corn*

1 cup milk

1 cup heavy cream

2 T all-purpose flour

2 green onions, finely sliced

1 t red pepper flakes

Salt and Pepper to taste

1 T unsalted butter

Season the steaks with salt and place on a wire rack and cook at 250F until they reach your desired internal temperature. We are shooting for 130 for medium rare which will take about 45-55 minutes but completely depends on the thickness of the steaks. While the steaks cook, the rest of the dish comes together.

Zest the lemon. Mince 3 of the garlic cloves. Add the lemon zest, minced garlic and parsley leaves to your board and chop them all together into a single condiment. You could do this in a food processor or mortar and pestle but if you have good knife skills it’s the most efficient way to do it. Set the gremolata aside and begin on the corn.

Defrost the corn per the package instructions. Heat the butter in a skillet over medium high heat. Add the corn and season with salt and pepper and pepper flakes. Cook, stirring frequently for 3-4 minutes. Add the green onions and stir to incorporate.

In a measuring cup add the flour, milk and cream and whisk to combine. Add the mixture to the corn and stir. Bring the mixture to a simmer and it should start to thicken nicely. Once it is simmering, taste for final seasoning and set aside.

In a small skillet over medium high heat add ½ T of butter. Grate or crush in the remaining garlic clove. Stir and cook for 1 minute. Add the balsamic vinegar and simmer until reduced by half (about 3-4 minutes). Add the tomato paste and stir to combine. Turn off the heat and swirl in 1 T of butter until completely emulsified. Add the remaining T of butter and swirl until it is fully emulsified.

Once steaks are cooked to desired temp in oven, place a skillet over high heat and the two T of olive oil. Ensure surface of steaks is totally dry and sear them for 60-90 seconds a side in the skillet. Season with fresh cracked pepper as soon as you remove them from the skillet.

To plate lay down a couple spoonfuls of the corn followed by a filet (whole or sliced). Sprinkle the gremolata over the beef and drizzle the balsamic butter sauce over top everything. We also plated ours over some roasted asparagus but that’s up to you!

*If corn is in season and you can get it fresh on the cob then go for it! You’ll need enough to yield 2.5 cups of fresh kernels. Once you have them cut off the cob the rest of the recipe would proceed as written with the one caveat you may want to cook the corn a little longer before adding the onions and dairy mixture.