Corn Crusted Beef Tornedoes 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 tornedoes
• Oil for searing
• Red bell peppers
• Green onions
• 1 tablespoon grated Parmesan cheese

1. Preheat oven to 375 degrees F. Heat 1 teaspoon olive oil in a saute pan.
2. Saute the corn and shallots for 3 minutes.
3. Remove half of the corn mixture and place it in a small bowl.
4. Continue to cook the remaining corn mixture for 5 minutes and it will begin to brown and caramelize.
5. Stir occasionally.
6. Add the tomatoes and stock to the pan.
7. Turn the heat to low.
8. Allow to simmer for 5 minutes.
9. Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside.
10. In a small saute pan, heat 1 tablespoon of oil until very hot.
11. Season the beef and sear on one side for 2 minutes.
12. Flip and crust each beef tornedoes with the corn mixture.
13. Place in the oven for 3 minutes.
14. Add the remaining butter to the sauce and season.
15. Remove the meat from the oven, place on a serving plate and top with the sauce.
16. Garnish with red peppers, green onions, and Parmesan cheese.

olive oil, corn, tomatoes, beef stock, shallots, parmesan cheese, unsalted butter, spice, tornedoes, red bell peppers, green onions, parmesan cheese

Taken from www.foodnetwork.com/recipes/corn-crusted-beef-tornedoes-with-roasted-corn-sauce-recipe.html (may not work)