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Ingredients
- 1 Tbsp. Extra virgin olive oil plus
- 1 tsp Extra virgin olive oil
- 2 x Ears of fresh shucked corn (about 1 1/2 c. fresh corn kernels)
- 2 Tbsp. Coarsely minced tomatoes
- 1 c. Beef stock
- 2 Tbsp. Minced shallots
- 1 Tbsp. Grated Parmesan cheese
- 1 Tbsp. Unsalted butter softened - plus
- 1 tsp Unsalted butter softened Bayou Blast see * Note
- 4 x Beef tournedoes - (3 ounce ea) Oil for searing Red bell peppers Green onions
- 1 x Grated Parmesan cheese
Directions
- Preheat oven to 375 degrees.
- Heat 1 tsp. extra virgin olive oil in a saute/fry pan. Saute/fry the corn and shallots for 3 min. Remove half of the corn mix and place it in a small bowl. Continue to cook the remaining corn mix for 5 min and it will begin to brown and caramelize. Stir occasionally. Add in the tomatoes and stock to the pan. Turn the heat to low. Allow to simmer for 5 min.
- Meanwhile, add in the Parmesan cheese and butter to the corn which is in the small bowl, season well and set aside.
- In a small saute/fry pan, heat 1 Tbsp. of oil till very warm. Season the beef and sear on one side for 2 min. Flip and crust each beef tournedoes with the corn mix. Place in the oven for 3 min. Add in 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.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 202 | |
| Calories from Fat 159 | 79% |
| Total Fat 18.06g | 23% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 437mg | 18% |
| Potassium 207mg | 6% |
| Total Carbs 8.13g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.29g | 1% |
| Protein 3.75g | 6% |
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