Grilled Beef Filet over Feta Creamed Corn

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings


  • 3 tablespoons olive oil, divided
  • 3/4 c. red onions, diced
  • 2 garlic cloves, minced
  • 3-1/3 cups (16 oz.) frozen corn, thawed
  • 1 tbsp. fresh rosemary leaves, chopped
  • 3/4 c. chicken stock
  • 1/2 c. heavy cream
  • 1-1/2 cups feta cheese, crumbled
  • 2 tablespoons butter
  • 6 (6 oz.) beef tenderloin filets
  • Sea salt, to taste
  • Pepper, to taste
  • Additional feta for garnish


  • In a saucepan, heat 1 tablespoon oil over medium high heat; add onions and garlic; saut&eacute; 2 to 3 minutes. Add corn, rosemary and chicken stock; bring to a simmer, about 7 to 10 minutes. Add heavy cream and bring to a simmer. Turn off heat, stir in feta and butter. Continue to stir until melted; keep warm.
  • Meanwhile, rub the filets with 2 tablespoons of olive oil. Season each with salt and pepper. Grill the filets until desired doneness. Place the warm corn mixture in center of each of 6 serving plates. Top with a grilled filet. Garnish with additional crumbled feta.
  • Serve immediately.