Prepare the pancakes:beat the eggs with the cream, gradually incorporate the flour, cornstarch, baking powder, sugar, salt. Add drained corn.
Heat the oil in a large skillet (or small blini pans). Divide the mixture into small piles. Brown them on one side, turn over on the other (it takes about 6 to 8 minutes of overall cooking). Keep warm.
Peel and chop the shallots. Grill the tournedos on charcoal with the vine shoots added. Turn them over halfway through cooking (allow 4 minutes of overall cooking time for blue meat, 6 minutes for rare meat and 8 minutes for medium rare tournedos). Keep warm.
While the meat cooks, poach the slices of marrow over low heat, in simmering salted water, drain them with a slotted spoon, distribute them over the tournedos. Sprinkle everything with Guérande salt and mixed peppers. Sprinkle with minced shallots (or if you prefer, serve this on the side).
Garnish with a sprig of tarragon or rosemary.
Serve with corn cakes, optionally presented on fresh vine leaves and accompanied by fresh cream.
