Corn Crusted Beef Tournedoes With Roasted Corn Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
2		Ears of fresh shucked corn
		(about 1 1/2 cups fresh corn kernels)
2 tablespoons	30ml	Coarsely chopped tomatoes
1 cup	237ml	Beef stock
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Grated Parmesan cheese
1 tablespoon	15ml	Unsalted butter - softened - plus
1 teaspoon	5ml	Unsalted butter - softened
		Bayou Blast - see * Note
4		Beef tournedoes - (3 oz ea)
		Oil for - searing
		For Garnish
		Red bell peppers
		Green onions
1		Grated Parmesan cheese

Recipe Instructions

* 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.

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

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