meat lover recipes from

print close

Grilled Filet Mignon Steaks over Wisconsin Feta Creamed Corn

4 (8oz) filet mignon steaks
2 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
1 garlic clove, minced
1/2 red onion, finely chopped
3 ears corn, shucked and kernels cut from cobs
1 tablespoon fresh rosemary, chopped
1/2 cup chicken stock
1/3 cup heavy cream
1 cup (about 4 oz) crumbled Wisconsin Feta Cheese, plus extra crumbled cheese for garnish
1 tablespoon unsalted butter
Instructions: Preheat grill. Rub filets with 2 teaspoons olive oil. Season each with salt & pepper. Place steaks on grill and grill over moderately high heat for 8 to 10 minutes a side for medium rare. Transfer to a platter and cover with foil. Let rest for 5 minutes before serving. Cook onion and garlic in remaining oil in a saucepan over moderately low heat until softened, about 5 minutes. Add corn and rosemary and stir well. Add chicken stock and simmer until corn is tender, about 5 minutes. Add heavy cream, bring to a boil and simmer until reduced by one third. Remove from heat and stir in 1 cup Wiconsin Feta Cheese and butter. Continue to stir until melted. Place corn mixture in center of each of 4 serving plates. Top with a grilled filet. Garnish with additional crumbled Wisconsin Feta. Serve immediately. Serves 4.