Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction

Name: Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction
Ingredients: 1/2 cup grapeseed oil, divided; 1 large red onion, diced; 2 cloves chopped garlic; 1/2 pound fresh corn kernels, about 2 ears** see Cook's note; 1 pound diced potatoes - about 4 medium potatoes (place diced potatoes on paper toweling to absorb moisture); Salt; Pepper; 1 tomato, diced, centers removed; 1/4 cup chopped fresh chives; 3 ounces goat cheese or herb cheese (Recommended: Boursin); 3 tablespoons grapeseed oil; 1 tablespoon (1 to 2 cloves) chopped garlic; 2 finely diced shallots, or 1 white onion, finely diced; Any meat trimmings you may have from the beef (see beef ingredient below); 1/2 (750 milliliter) bottle port wine; 1 cup strong beef stock or demi-glace; 1 tablespoon freshly chopped thyme leaves; 1 tablespoon freshly chopped rosemary leaves; 1 stick (1/2 cup) unsalted butter; 6 (4-ounce) beef tenderloins, trimmed, trimmings reserved; 6 ounces blue cheese; 3/4 cup bread crumbs; 1/8 cup grapeseed oil