Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 6 servings
Difficulty Level: Advanced
Ingredients:
- 3 tbsp Olive Oil, divided
- 3/4 cup Red Onions, diced
- 2 Garlic cloves, minced
- 3, 1/3 cups (16 oz.) frozen Corn, thawed
- 1 tbsp fresh Rosemary leaves, chopped
- 3/4 cup Chicken Stock
- 1/2 cup Heavy Cream
- 1, 1/2 cup (8 oz.) Odyssey Traditional Feta Cheese, crumbled
- 2 tbsp Butter
- 6, 6 oz. Beef Tenderloin Fillets
- Sea Salt, to taste
- Pepper, to taste
- Additional Feta Cheese for garnish
Directions:
- In a saucepan, heat one-tablespoon oil over medium high heat; add onions and garlic. Saute each side 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 cheese and butter. Continue to stir until melted; keep warm.
- Meanwhile, rub the fillets with 2 tablespoons of olive oil. Season each with salt and pepper.
- Grill the fillets 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 cheese. Serve immediately.