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Pan Seared Filet of Beef with Corn Basil Succotash
SUBMITTED BY: Cat Cora
4 ears corn, shucked and cleaned
4 (6-ounce) beef filets
1 teaspoon salt
½ teaspoon freshly ground pepper
2 Tablespoons olive oil
¼ cup pecorino cheese, grated
1 teaspoon butter
2 tomatoes, finely diced
1 small yellow onion, finely chopped
1 scallion, chopped
1 cup beef stock
2 Tablespoons fresh basil, chopped
Carefully, with a long, sharp knife, cut the corn kernels from the cob. Set aside the kernels (and reserve the cobs if you want to make a cob broth).
Preheat the oven to 400°F.
Season the beef with salt and pepper. In a large sauté pan, heat the oil and sear the beef on all sides, just until brown and caramelized. Top each filet with 1 tablespoon of the grated pecorino cheese, and place the filets in the oven for 4 to 5 minutes.
Heat the butter in a sauté pan. When it’s foamy, add the corn, tomatoes, yellow onion, and scallion. Pour in the beef stock and add the chopped basil. Simmer for 3 for 4 minutes.
Divide the succotash between 4 individual bowls, and top each with one of the beef filets.