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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Disney's Contemporary Resort, 2007