Fancy Schmancy Comfort: Filet with Greens and Corn Grits / by Alice Zhao

After our visit to Hot Chocolate last week for our friend's birthday dinner, Jared was inspired to re-create this dish he had. Originally he had ordered the Brined Berkshire Pork Loin that came with plapp farm grits and mustard creamed greens. So at home instead of a pork loin he opted for filet that was on sale. The sweet and creaminess of the corn grits complimented well with the salty and bitterness of the turnip greens that were also on sale (see the pattern here?). Pairing that with a perfectly cooked filet, we had a fancy schmancy comfort food kind of dinner.


2 beef filets (6 ounces each)
1/4 cup grits
1 cup heavy whipping cream
1 ear of corn
1/2 cup shaved pecorino romano (donated to us by our awesome neighbors N+T)
2-3 slices of bacon
2 cloves of minced garlic
2 cups chicken stock (or sub with water)
1 bunch turnip greens
Salt and pepper to taste


Creamy Sweet Corn Grits

  • Bring the chicken stock to boil in a pot and add the grits
  • Stir the grits with a whisk to prevent clumping and burning
  • Continue stirring until the grits are nice and thick
  • Add 1/2 of the cream, cheese and the corn into the grits
  • Continue stirring until it is thick again.
  • Season with salt to taste
  • Cover the pot and set aside

Sautee Turnip Greens

  • Clean and remove the stalks from the greens
  • Mince the garlic cloves
  • Cut up the bacon into bits and fry them in a pan
  • Once the bacon are crispy, spoon out the extra fat drippings
  • Toss in the greens and sautee on high heat
  • Once the greens are wilted, add 1/2 cup of cream and the minced garlic
  • Cook until the cream has reduced
  • Season with salt and pepper to taste

Pepper Crusted Filet

  • Pre-heat the grill or oven at 450F
  • Course ground the fresh black pepper
  • Drizzle oil on the steak and sprinkle generously with salt and pepper on both sides
  • If you are grilling it, grill it on high heat on one side for 2-3 mins with the cover open until it is nice and charred. Then flip the steak and turn the heat to low and cook with the cover on for 5/7 mins for rare/medium rare.
  • If you are searing it on a cast iron pan, heat the pan on high heat for 5 mins until the pan is nice and hot. Place the steak on the pan and sear until a nice crust has formed, about 2-3 mins. Flip the steak over and place the whole pan in the oven at 450F for 5/7 mins for rare/medium rare
  • Take the steak off the grill or from the oven and let it rest for 5 mins before serving
For fun, Jared also made a small serving of steak au jus that he drizzled around the plate. Waste not, want not!!
By the way, you certainly don't have to follow this recipe exactly. We tend to use ingredients that are on sale or leftovers from around the house. We had plenty of bacon leftover from our 4th of July burgers, and the steak filet and turnip greens were on sale. Plus we were trying to use up our grits that we've had in our pantry for a while. This combination just happened to work out really well for us!