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Sante Fe Filet with Poblano Ranch Pan Sauce with Roasted Corn Skewers and Fried Green Tomato

Sante Fe Filet with Poblano Ranch Pan Sauce with Roasted Corn Skewers and Fried Green Tomato

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Isn't that plate a work of beauty? We can tell you, it tastes just as good as it looks. In fact, it's so yummy that it won first place at the 2015 Saucy Mama Blogger Challenge at the World Food Championships. To catch up on those events, make sure to check out our recap blog post

This deliciousness was created by Rebecka Evans (a Saucy Mama Competitor in the past!), and we're so excited to share it with you. Make sure to check out Rebecka's blog At Home with Rebecka

Sante Fe Filet with Pablano Ranch Pan Sauce with Roasted Corn Skewers and Fried Green Tomato


1 cup  Saucy Mama Poblano Ranch Dressing
3 filet mignon steaks (Kansas City Steaks used in winning recipe!)
5 cloves garlic, smashed and chopped, divided
1/2 cup chicken stock, divided
1 cup olive oil, divided
1/2 cup butter
1 large poblano pepper, roasted and peeled
1 jalapeno pepper, roasted and peeled
2 ears fresh corn
1 large green tomato
1/2 cup fine corn meal
2 limes, one sliced for garnish and the other juiced
3 tablespoons Cotija cheese
1 teaspoon red chili powder
1 bunch thyme
1 bunch cilantro
Sea salt and fresh ground pepper to taste
long tooth pick skewers


Heat grill to 400 degrees.

Season the filets liberally with sea salt, rest for up to 1 hour at room temperature.


Roast corn in husks for 10-15 minutes, remove husks and cut corn into 1-inch rounds.

Skewer each round with a long tooth pick, and grill 2-3 minutes to char kernels. Set aside until ready to plate.


Roast jalapeno and poblano peppers until black char. Put roasted peppers in a plastic baggie and rest for 5 minutes. Remove from baggie and peel skin. Do not rinse peppers in water as it removes the flavor. Dice peppers and blend together with 3 tablespoons butter, 1 teaspoon garlic, 1 cup Saucy Mama Ranch dressing, 1/4 cup chicken stock and juice from one lime. Cook over medium heat until hot, and keep warm.


Slice green tomato very thinly.

In a small mixing bowl, blend 1/2 cup corn flour with 1/4 teaspoon salt and pepper.

Heat 1/2 cup olive oil in sauce pan. Dip cut tomatoes into corn flour, and coat evenly. Cook in hot oil until crisp. Drain on paper towel, and sprinkle with sea salt.

Filet Mignon:

Heat a non-stick or cast iron skillet on medium high heat. Add 2 tablespoons olive oil to pan, and add filets. Sear on one side for 3-5 minutes depending on the size of the filet. Using tongs, flip the filet and cook another 3 minutes, add springs of thyme, remaining garlic cloves and 3 tablespoons butter. Bast the filet with butter and continue to cook 3-5 minutes or until cooked to rare or medium rare. Rest filets for 5-8 minutes.

Deglaze pan with remaining 1/4 cup chicken stock, scrapping up all the brown bits from the pan. Add pan juices to Poblano Ranch sauce to create the best pan sauce... ever!

To assemble plate:

Place cooked filets on plate, stand a fried green tomato next to filet, add roasted corn skewer. Drizzle the filet, corn skewer and plate with Poblano Ranch Pan Sauce, sprinkle with Cotija cheese and chopped cilantro. Add more thyme sprigs and a lime wedge. Sprinkle with a dash of red chili powder and serve.