Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese. Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!
- 4 x 8 oz. filet mignon steaks
- 2 tbsp. olive oi l
- coarse salt and freshly ground pepper, to taste
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 3 ears of corn, shucked and kernals removed from the cobs
- 1 tbsp. tarragon
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 tbsp. butter
Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.
Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.
Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?
