Title: Corn Crusted Beef Tournedoes with Roasted Corn Sauce
Categories: New, Text, Import
Yield: 1 Servings

1 tb Plus 1 teaspoon olive oil,;
-in all
2 Ears of fresh shucked corn;
-(about 1 1/2 cups)
2 tb Coarsely chopped tomatoes
1 c Beef stock
2 tb Chopped shallots
1 tb Grated Parmesan cheese
1 tb Plus 1 teaspoon unsalted
-butter,; softened
Creole spice (recipe
-included)
4 3-ounce beef tournedoes
Oil for searing
Red bell peppers
Green onions
1 tb Grated Parmesan cheese

Preheat oven to 375 degrees F. Heat 1 teaspoon olive oil in a saute pan.
Saute the corn and shallots for 3 minutes. Remove half of the corn mixture
and place it in a small bowl. Continue to cook the remaining corn mixture
for 5 minutes and it will begin to brown and caramelize. Stir occasionally.
Add the tomatoes and stock to the pan. Turn the heat to low. Allow to
simmer for 5 minutes.

Meanwhile, add the Parmesan cheese and butter to the corn that is in the
small bowl, season well and set aside. In a small saute pan, heat 1
tablespoon of oil until very hot. Season the beef and sear on one side for
2 minutes. Flip and crust each beef tournedoes with the corn mixture. Place
in the oven for 3 minutes. Add the remaining butter to the sauce and
season. Remove the meat from the oven, place on a serving plate and top
with the sauce. Garnish with red peppers, green onions, and Parmesan
cheese.

Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2234

Posted to MC-Recipe Digest V1 #276

Date: Sun, 3 Nov 1996 23:36:45 -0500

From: Meg Antczak