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Grilled Beef Filet over Feta Creamed Corn

Main Ingredients: Beef

Yield: 6 servings

Photo And Recipe Courtesy OfWisconsin Milk Marketing Board, Inc.


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


  1. In a saucepan, heat 1 tablespoon oil over medium high heat; add onions and garlic; sauté 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.
  2. 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.
  3. Serve immediately.

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