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.