Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
Show:
Worst Cooks in America
Roasted Filet with Fresh Corn Polenta, Morels, Peas, Currants and Pine Nuts
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1193
- Total Fat
- 106 g
- Saturated Fat
- 54 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 41 g
- Cholesterol
- 314 mg
- Sodium
- 978 mg
This is a restaurant quality meal that highlights technique and prioritizes flavor. Savory corn polenta, perfectly cooked filet and fresh mushrooms and peas make this dish craveable and inspired.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1193
- Total Fat
- 106 g
- Saturated Fat
- 54 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 41 g
- Cholesterol
- 314 mg
- Sodium
- 978 mg
Ingredients
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Directions
- For the corn puree, add the heavy cream to a saucepan and bring to a gentle simmer over medium heat. Cut the corn kernels off the cobs and add to the cream with the Parmesan rind and a nice pinch of kosher salt. Cook over medium heat, stirring often, for 15 to 20 minutes. Strain the corn. Discard the Parmesan rind but reserve the cooked heavy cream.
- Add the corn to a blender with a few tablespoons of the reserved heavy cream. Blend on high until smooth. The mixture should be thick and not soupy. Add more of the reserved cream if needed. Transfer the mixture back to the saucepan and stir in the grated Parmesan, mascarpone and chives. Keep warm over low heat, stirring often.
- For the gremolata, rehydrate the dried currants in hot water for 10 minutes, then drain and roughly chop. Transfer to a medium bowl. Bring a small pot of salted water to a boil, add the peas and blanch until just tender. Drain and add to the currants. Add the pine nuts, parsley, tarragon, lemon zest, pinch of kosher salt and 1/4 cup olive oil and stir to combine.
- Preheat the oven to 500 degrees F.
- Heat a large cast-iron pan over high heat with some olive oil. Season the filet liberally with kosher salt and pepper. Place in the pan and sear on all sides until there’s a nice crust, 5 to 6 minutes. Add the garlic, 3 sprigs of the rosemary and 2 sticks of the butter and baste the filet for a minute or two. Transfer to the oven and roast, turning the filet halfway through cooking to make sure it cooks evenly, until it reaches an internal temperature of 120 degrees F, 8 to 10 minutes. Remove from the oven and transfer the meat to a sheet pan. Pour the meat juices over top of the filet and rest for 10 minutes.
- Heat a sauté pan over medium-high heat with a drizzle of olive oil and the remaining 1 tablespoon butter. Add the morels with the remaining sprig of rosemary and sauté for 4 to 5 minutes until brown. Season with kosher salt.
- To serve, slice the filet into 1/2-inch pieces. Plate a spoonful of the corn puree onto the bottom of the plate, top with a slice of filet and pour some of the reserved meat juices over it. Garnish with flaky sea salt, the gremolata, morels and pea shoots.
