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How To make Corn Crusted Beef Tournedoes 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 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 cheese.
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A quick improvised recipe for a bbq tri-tip with bordelaise sauce I felt like making for dinner. Try it out sometime, it came out delicious.
Ingredients:
1 Tri-tip roast
Extra virgin olive oil
Garlic cloves
Dry rub:
2 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cloves
1 1/2 tbsp ground black peppercorn
1/2 tbsp ground cumin
1 tbsp paprika
1 tbsp nigella seed (black seed)
1 tsp dried thyme
1 1/2 tsp turmeric powder
1 tbsp chili powder
Bordelaise sauce:
Meat scraps from the roast or 1/4 lb ground beef
1/3 cup diced shallot
1/2 cup red wine
1 cup chicken stock
1 tbsp unsalted butter
salt and pepper to taste
Trim up your tri tip and reserve the meat scraps for later. Throw out any pure fat trimmings. Create your dry rub by mixing all the ingredients together. Set aside. Coat the roast with olive oil, make some slits all over the tri tip and insert a garlic clove in each cut.
Coat the roast generously with the dry rub and set aside while lighting the grill. Prepare your grill for indirect cooking by placing a chimney starter of coals on one side of the grill or by lighting the burners on one side of your gas grill.
Clean your grill grates with half an onion and when finished drop the onion together with two bulbs of garlic on the coals for extra flavor.
Place the roast fat cap up over the hot coals and sear both sides for 2-3 minutes. Remove from direct heat and place indirect with the fat cap up. Place a few slices of onion over the roast for flavor. Cover the grill and cook to your desired doneness. Look for an internal temperature of 135F if you prefer medium rare.
About half hour into your roast's cooking time, start preparing your sauce.
If you are using the meat scraps from your tri-tip instead of ground beef, chop the meat finely with a knife or using a food processor or with a meat grinder. In a pan lightly coated with olive oil and over medium high heat, add the meat scraps and cook until slightly caramelized.
Add the diced shallot to the pan and cook until browned. Add the wine at this point and reduce until almost completely evaporated. Add half of the chicken stock and simmer for 20 minutes.
Strain out the liquid and return to the pan. Add the remaining chicken stock and the butter, keep stirring to create and emulsion and bring the sauce to a boil. Reduce to your desired thickness and add salt and pepper to taste.
When your tri-tip is cooked, remove from the grill and let rest for 10-15 minutes. Serve with sauce and sides of your choice.
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