| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
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>
A Message from our Provider:
“Buy into the firm foundation – Jesus!”