WEDNESDAY, JULY 29TH, 2009
4 stars (out of 5)
Ingredients (per 2 tournedos):
2 tournedos beef steaks (unspiced)
2 tbsp fresh rosemary, chopped
3 tbsp chopped chilves (or green onion)
Salt and pepper to taste
1 corn of the cob per person
Butter, salt and pepper
1. First, I shucked the corn and put on the water to boil.
4 stars (out of 5)
Ingredients (per 2 tournedos):
2 tournedos beef steaks (unspiced)
2 tbsp fresh rosemary, chopped
3 tbsp chopped chilves (or green onion)
Salt and pepper to taste
1 corn of the cob per person
Butter, salt and pepper
1. First, I shucked the corn and put on the water to boil.
2. After, I chopped up the rosemary and green onions. You want it fairly finely chopped, but don't go crazy over it.
3. Next, I added salt and pepper to both sides of the tournedos.
4. I then gently pressed the onions and rosemary into each side of the meat. When you flip them over, you lose a bit, but most of it surprisingly stays on.
5. Once the water was boiling and the pan for the meat was heated up, I put both parts of the meal on at the same time. They both take approximately 6 minutes to cook, if you like your meat rare. If you like it well-done, start the meat first.
6. When you flip the meat, do it quickly, but as you can see from the picture below, the herbs stay on fairly well.
7. That's it! Very quick, very easy, very delicious. Of course, don't forget that you have to first slather the corn with some butter, salt, and pepper!
Vegetarian version, for those with smaller appetites:
Overall, this was a simple and quick meal for us to make, but the fresh herbs and summertime corn on the cob provided something new. Will definitely make again!