Lark Gardens: Beef Tenderloin with Fresh Corn and Tomato Caballero

Beef Tenderloin with Fresh Corn and Tomato Caballero

1 lb Beef Tenderloin
2 oz Butter
4 Blue Corn tortillas, fried whole and flat (you may need more as they tend to
               break)
2 Ears fresh corn, cut from cobs (preferably yellow)
4 Tomatoes, finely diced
3 tsp Shallots, finely chopped
2 tsp Garlic, finely chopped
2 oz Lark Gardens Caballero Vinegar
2 tsp Cilantro, finely chopped
4 oz Salad Greens - preferably mesclun mix
Salt and Pepper to taste

Cut beef into 4 equal portions and flatten slightly. Season with salt and pepper. Melt butter in a heavy skillet, then add the steak and brown well (approx. 6 minutes per side for med. rare). Set aside and keep warm. Discard butter and add a fresh 1oz  butter to pan. Brown butter, then add shallots and
garlic and cook quickly. Add corn and continue to cook quickly. Add tomato and cilantro, heat through. Deglaze with vinegar and reduce by half.

Divide sauce onto four plates, spread to edge of plate. Add tortilla, top with greens. Place beef on top of greens and serve immediately.