Name: Corn Crusted Beef Tournedoes with Roasted Corn Sauce
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

True peace does not demand a denial of our emotions and concerns. What is the difference between godly concern and sinful anxiety? Actually the same Greek word is used for both, and it is only the context that reveals the difference. The difference can be seen in these mathematical formulas: Concern + unbelief = anxiety; Concern + faith = a biblical virtue (1 Corinthians 7:32, 33, 12:25; 2 Corinthians 11:28).

Bill Thrasher

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!”