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Filet Day: Charred Filet of Beef with Chile-Corn Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Chef Charles Wiley of Hotel Valley Ho


  • 2 tablespoons vegetable oil divided
  • 1 small onion sliced
  • 2 cloves garlic chopped
  • 2 tablespoons chile powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoons black pepper
  • 1/2 cup white wine
  • 2 cups beefs broth
  • 1/2 cup sour cream
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 1/2 cup corn kernels
  • 1/2 teaspoon lime juice
  • Salt and pepper
  • 4 – 1″ filet steaks 8 ounces each
  • 12 leaves cilantro optional


  1. Heat a 2-quart saucepan over medium heat. Add 1 tablespoon of the oil and the onion; saute until well-caramelized, about 15 to 20 minutes.
  2. Add the garlic; cook a few minutes longer. Sprinkle in the cayenne, chile powder, and black pepper; cook briefly. Deglaze with white wine. Add the broth and cook on high heat until it beings to thicken. Strain into a clean saucepan and discard the onion.
  3. Return the saucepan to the stove. Add the sour cream, diced peppers, corn, and lime juice, and reduce over high heat until the desired consistency is reached. Season to taste with salt and pepper and set aside.
  4. Heat a cast iron skillet or heavy sauce pan over medium-high heat. Season steaks with salt and pepper, ass the remaining oil to the pan and place the steaks in the pan. Char the steaks evenly for three to four minutes on each side for medium rare. {THIS IS THE RIGHT WAY TO COOK A STEAK!} Remove steaks to plate and allow to rest for at least 5 minutes.
  5. Spoon chile-corn sauce over the steaks to taste, scatter a few cilantro leaves over and serve.