Heat grill to 400 degrees

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

CORN: 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, grill 2-3 minutes to char kernels. Set aside until ready to plate

PEPPERS and Poblano Ranch SAUCE: 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, ¼ cup chicken stock and juice from one lime. Cook over medium heat till hot, keep warm

GREEN TOMATO: Slice green tomato very thinly

In a small mixing bowl blend ½ cup corn flour with ¼ teaspoon salt and pepper

Heat ½ 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, 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, 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 ¼ 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 GARNISH: 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.