Corn crusted beef tournedoes with roasted corn sauce

2 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil; plus
1.00 teaspoon olive oil
2.00 ears of fresh shucked corn
1 (about 1 1/2 cups fresh corn kernel; s)
2.00 tablespoon coarsely chopped tomatoes
1.00 cup beef stock
2.00 tablespoon chopped shallots
1.00 tablespoon grated parmesan cheese
1.00 tablespoon unsalted butter; softened - plus
1.00 teaspoon unsalted butter; softened
1 bayou blast; see * note
4.00 beef tournedoes -; (3 oz ea)
1 oil for; searing
1 === for garnish ===
1 red bell peppers
1 green onions
1.00 grated parmesan cheese

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 375 degrees. 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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