*  Exported from  MasterCook II  *
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2234
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        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
 Yield: 2 servings
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