Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil - plus

  2. 1 teaspoon 5ml Olive oil

  3. 2 Ears of fresh shucked corn

  4. (about 1 1/2 cups fresh corn kernels)

  5. 2 tablespoons 30ml Coarsely chopped tomatoes

  6. 1 cup 237ml Beef stock

  7. 2 tablespoons 30ml Chopped shallots

  8. 1 tablespoon 15ml Grated Parmesan cheese

  9. 1 tablespoon 15ml Unsalted butter - softened - plus

  10. 1 teaspoon 5ml Unsalted butter - softened

  11. Bayou Blast - seeNote

  12. 4 Beef tournedoes - (3 oz ea)

  13. Oil for - searing

  14. For Garnish

  15. Red bell peppers

  16. Green onions

  17. 1 Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Preheat oven to 375 degrees.

  3. 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.

  4. Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside.

  5. 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.

  6. This recipe yields 2 servings.


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