Smoked Fillet with Chipotle Creamed Corn Sauce

Recipe courtesy of Y.O. Ranch Steakhouse

Show: Steak Out with Kix Brooks

Episode: Dallas

Smoked Fillet with Chipotle Creamed Corn Sauce

Name: Smoked Fillet with Chipotle Creamed Corn Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: Y.O. Smoked Fillet:; 2 1/2 cups kosher salt; 1 1/4 cups granulated garlic; 1 1/4 cups coarsely ground black pepper; 1 1/4 cups seasoned salt; 1 whole beef tenderloin, silver skin trimmed (4 to 6 pounds); Chipotle Creamed Corn Sauce:; 2 ounces oil; 4 cups smoked corn kernels; 2 tablespoons chopped garlic; 3 ounces chicken stock; 2 ounces whiskey; 1 cup cream; 2 tablespoons chipotle peppers; 2 tablespoons chopped fresh cilantro; 1 cup Cotija cheese

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Level: Intermediate

Total: 1 hr 35 min
Active: 35 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 1 hr 35 min
Active: 35 min

Yield: 4 to 6 servings

Ingredients

Y.O. Smoked Fillet:

2 1/2 cups kosher salt

1 1/4 cups granulated garlic

1 1/4 cups coarsely ground black pepper

1 1/4 cups seasoned salt

1 whole beef tenderloin, silver skin trimmed (4 to 6 pounds)

Chipotle Creamed Corn Sauce:

2 ounces oil

4 cups smoked corn kernels

2 tablespoons chopped garlic

3 ounces chicken stock

2 ounces whiskey

1 cup cream

2 tablespoons chipotle peppers

2 tablespoons chopped fresh cilantro

1 cup Cotija cheese

Directions

For the smoked fillet: Load the smoker with mesquite wood and preheat to 225 degrees F. Preheat a grill to 350 degrees F. In a medium bowl mix the kosher salt, granulated garlic, pepper and seasoned salt until evenly combined.
Sprinkle 1/4 cup of the seasoning mixture all over the tenderloin. Smoke the tenderloin until it reaches an internal temperature of 125 degrees F, 30 to 40 minutes. Store the remaining seasoning in an airtight container for later use.
For the sauce: Heat the oil in a large saute pan and then add the corn. Add 1 tablespoon of the reserved smoked steak seasoning and the garlic, and saute for 2 to 3 minutes. Add the chicken stock and cook down until the liquid evaporates. Add the whiskey and flambe. Add the cream, chipotle and cilantro, then reduce the heat and simmer for 3 to 4 minutes. Add the cheese and stir until it thickens, about 1 minute. Blend in a blender.
Slice the beef into 4 to 6 portions depending on the size of the tenderloin. Grill the portions until charred, 3 to 4 minutes per side. Top the fillets with the creamed corn sauce and then serve.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Steak Out with Kix Brooks

Episode: Dallas

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