Corn Crusted Beef Tournedoes With Roasted Corn Sauce

* Exported from MasterCook II *

CORN CRUSTED BEEF TOURNEDOES WITH ROASTED CORN SAUCE

Recipe By :ESSENCE OF EMERIL SHOW #EE2234
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon plus 1 teaspoon olive oil, -- in all
2 ears of fresh shucked corn -- (about 1 1/2 cups)
2 tablespoons coarsely chopped tomatoes
1 cup beef stock
2 tablespoons chopped shallots
1 tablespoon grated Parmesan cheese
1 tablespoon plus 1 teaspoon unsalted butter, -- softened
Creole spice (recipe included)
4 3-ounce beef tournedoes
Oil for searing
Red bell peppers
Green onions
1 tablespoon 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

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