Charred Filet of Beef Medallions with Chili Corn Sauce Recipe

Serves 8

16 Certified Angus Beef ® shoulder filets (teres major), two 4-ounce portions
Salt and freshly ground black pepper to taste
2 Tbsp. vegetable oil

Sauce:

4 Tbsp. vegetable oil
2 yellow onions, sliced
2 Tbsp. garlic, finely chopped
2 red peppers, finely chopped, trimmings reserved
2 green peppers, finely chopped, trimmings reserved
5 Tbsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
4 Tbsp. white wine
3 cups beef or veal stock
2 cups heavy cream
2 cups corn kernels, freshly shucked if available

Preparation:

For sauce, heat the oil in a heavy sauté pan over medium-high heat until very hot. Add the sliced onion to the pan and cook until lightly browned. Add the garlic and the pepper trimmings. Cook the mixture for another minute.

Turn the contents of the pan into a strainer to remove excess oil. Return vegetables to the pan and stir in the chili powder, cayenne and pepper. Lower the heat and cook, stirring for 2-3 minutes. Add the wine and stir briefly, scraping the bottom and sides of the pan. Add the stock to the pan. Raise the heat to high and bring the mixture to a boil, skimming any fat or foam off the surface.

Cook for 7-8 min. until the mixture is reduced by about half and has a syrupy consistency. Put the cream in a 1-quart saucepan and simmer for about 5 minutes until thickened, skimming off any foam. Strain the reduced chili mixture into the cream and whisk to blend. Stir in the red and green peppers and the corn and simmer for 3-4 minutes until the corn is tender. If the sauce begins to separate or curdle, strain it into a blender, add a few tablespoons of heavy cream and blend just until smooth.

For the beef, season the steaks with salt and pepper. Heat the oil in a cast iron skillet or heavy sauté pan until very hot. Add the steaks and char evenly for 3-4 minutes on each side for medium-rare.