Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper.
Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill.
Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
