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.