Chilli-Poached Beef with Fresh Corn Salsa

4 chipotle chillies
1/3cup boiling water
1 medium red onion, chopped coarsely
2 cups water, extra
1 tablespoon ground cumin
1 cup beef stock
300g piece beef fillet, cut into 3mm slices
2 tablespoons soured cream
1/2 cup coarsely chopped fresh coriander

for the fresh corn salsa
1 medium red onion, chopped coarsely
4 cups fresh corn kernels
2 cloves garlic, crushed
1/3cup lime juice
3 long green chillies, sliced thinly
1 small avocado, chopped coarsely

Soak chillies in the boiling water in small heatproof bowl for 10 minutes. When cool enough to handle, remove stalks from chillies; reserve chillies and liquid.

Meanwhile, make fresh corn salsa - (combine all ingredients of the salsa in a medium bowl)

Cook onion in lightly oiled large frying pan, stirring, until softened. Add the extra water, cum in, stock, chillies and reserved liquid. Bring to a boil then reduce heat; simmer, uncovered, 10 minutes. Using slotted spoon, remove solids from chilli poaching liquid; reserve.

Place beef, in single layer, in chilli poaching liquid; turn off heat. Turn beef over; using slotted spoon, remove beef from liquid after 30 seconds. Cover to keep warm.

Blend or process reserved solids with cream until almost smooth. Serve beef on salsa; top with chilli cream sauce and sprinkle with chopped coriander.