Rib Eye | Datil Pepper Sauce | Corn, Peppers + Onion

Recipe | Filet with Datil Pepper Table Sauce

The classic combination of peppers, onion and corn pairs perfectly with San Augustin's Datil Pepper Table Sauce. The floral heat from the Datil Pepper Sauce ties together the richness of the rib eye and sweetness from the corn + peppers for a balanced flavor profile and mouthwatering recipe.

Serves 2

Ingredients

1 Pound Rib Eye (or cut of choice)

2 Ears Corn, in husk

5 Sweet Peppers Julienned

1/2 Yellow Onion Julienned

1 Clove Garlic, Minced on a Microplane

1 Tablespoons Butter

Datil Pepper Sauce To Taste

1 Spring Each Rosemary + Thyme

2 Tablespoons Canola Oil

Salt To Taste

Directions

For The Corn

Pre-heat oven to 350 degrees
Place corn, in husk, directly on the bottom rack
Cook for approximately 30 minuets, until the kernels are tender
Remove the kernels from the cob with a knife and set aside in a bowl

For The Rib Eye

Allow rib eye to come to room temperature
Season with salt
Heat a cast-iron or heavy bottomed pan over high heat
Once hot, add 1 tablespoon of canola oil - it should move easily across the pan
Sear the rib eye for 3-5 minutes, moving around occasionally to ensure even caramelization
Flip the steak and sear for 2 minutes.
Top with butter, rosemary + thyme
Place the pan in the oven
Cook for an additional 7-10 minutes, until desired internal temperature is reached
Remove from oven and allow to rest

For The Sauce

After the steak is placed in the oven, heat a sauté pan over high heat, add canola oil
Sauté the peppers and onions together, stirring frequently to avoid burning
When the peppers and onions begin to caramelize and become tender, and the cooked corn kernels and sauté for an additional 1 minute
Add the minced garlic
When garlic becomes aromatic, add San Augustin Datil Pepper Table Sauce to desired level of spice - combine

To Finish