This recipe by Strider Swope and chef Dedric McGhee was part of the first-place menu in the Dueling Cooks Challenge at the Colorado State Fair. Serves 4-6.
- 1/4 pound green beans
- 1 lb top sirloin, sliced thin and pounded to 1/4" thick
- 4 tablespoons butter
- 1 tablespoon oil
- 2 ears sweet corn, kernels cut from cob (reserve cobs)
- 1/2 large onion, minced
- 1 clove garlic, minced
- 1/2 tomato, chopped
- Splash white wine
- 1 teaspoon sour cream
- 1/2 cup cream
- Salt and pepper to taste
Preheat oven to 400 degrees.
Blanch green beans. Wrap sirloin around green beans. Melt 2 tablespoons butter with oil in large saute pan. Sear rolls on all sides. Place in 400-degree oven for 10 minutes.
In a medium saucepan, melt 2 tablespoons butter. Add corn, onion, garlic and tomato and saute until soft.
In a large stockpot, cover corn cobs with water and boil for 5 minutes.
Add 1/2 cup corn broth to corn mixture. Add wine, sour cream and cream. Simmer for 10 minutes to reduce slightly. Season with salt and pepper.
Spoon corn sauce on plate. Cut sirloin rolls in half and arrange on top of corn.