Ingredients

• 2 beef shoulder steaks (about 200 g each)
• 6 fingerling potatoes
• 4 slices bacon, cooked and chopped
• 100 g cheese curds
• 100 ml mayonnaise
• 1 teaspoon Montreal spices
• ½ cup fresh corn kernels, cooked
• 1 tablespoon butter, softened
• 1 teaspoon Cajun spices
• 1 green onion stalk, chopped

Instructions

1. Preheat oven to 400°F.
2. Bake potatoes en papillote (wrapped in aluminum foil) for about 30 to 40 minutes, until tender.
3. In a bowl, combine mayonnaise and Montreal spices. Set aside.
4. In another bowl, combine butter and Cajun spices. Set aside.
5. Preheat a skillet over medium-high heat, oil lightly and grill meat for 2 minutes. Rotate meat at 45 degrees and continue cooking for 2 minutes. Turn over and repeat (2 minutes of cooking, rotation, then 2 minutes more) until all surfaces are well grilled.
6. Place the meat on a plate, cover it with aluminum foil, and let it stand for 5 minutes.
7. In a clean skillet over medium-low heat, melt the Cajun butter mixture and add corn and green onion. Lightly brown.
8. Remove potatoes from the papillotes.
9. Arrange the mayonnaise mixture on the bottom of 2 plates. Add potatoes, bacon and cheese curds. Place the meat and Cajun corn and green onion mixture on top.