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Corn Crusted Beef Tournedoes With Roasted Corn Sauce

Recipe name:
Corn Crusted Beef Tournedoes With Roasted Corn Sauce

Recipe category:
Beef

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Recipe detials: Corn Crusted Tournedoes with Roasted Corn Sauce

1 tablespoon plus 1 teaspoon olive oil, -- in all 2 ears of fresh shucked corn -- (about 1 1/2 cups) 2 tablespoons coarsely chopped tomatoes 1 cup beef stock 2 tablespoons chopped shallots 1 tablespoon grated Parmesan cheese 1 tablespoon plus 1 teaspoon unsalted butter, -- softened Creole spice (recipe included) 4 3-ounce beef tournedoes Oil for searing Red bell peppers Green onions 1 tablespoon grated Parmesan cheese 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.

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Corn Crusted Beef Tournedoes With Roasted Corn Sauce

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