Corn Crusted Beef Tornedoes with Roasted Corn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 tornedoes |
oil for searing |
red bell peppers |
green onions |
1 tablespoon grated parmesan cheese |
Directions:
1. 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.
2. 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 tornedoes 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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