| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Plus 1 teaspoon olive oil |
| in all | ||
| 2 | Ears of fresh shucked corn | |
| about 1 1/2 cups | ||
| 2 | T | Coarsely chopped tomatoes |
| 1 | c | Beef stock |
| 2 | T | Chopped shallots |
| 1 | T | Grated Parmesan cheese |
| 1 | T | Plus 1 teaspoon unsalted |
| butter softened | ||
| Creole spice, recipe | ||
| included | ||
| 4 | 3-ounce beef tournedoes | |
| Oil for searing | ||
| Red bell peppers | ||
| Green onions | ||
| 1 | T | Grated Parmesan cheese |
INSTRUCTIONS
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 <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2869
Calories From Fat: 1172
Total Fat: 133.2g
Cholesterol: 308.7mg
Sodium: 3690.5mg
Potassium: 903.3mg
Carbohydrates: 352.8g
Fiber: 14.6g
Sugar: 23.8g
Protein: 64.9g