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 cheese. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2234 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:36:45 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1399g)|
|Recipe Makes: 1|
|Calories from Fat: 792 (44%)|
|Amt Per Serving||% DV|
|Total Fat 88g||117 %|
|Saturated Fat 47.5g||237 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 188.7mg||58 %|
|Sodium 2106.6mg||73 %|
|Potassium 2796.1mg||74 %|
|Total Carbohydrate 220.3g||65 %|
|Dietary Fiber 20.4g||81 %|
|Sugars, other 199.9g|
|Protein 48.8g||70 %|
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Calories per serving: 1812
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