Bourbon Beef Tenderloin with Micro Greens
- 1 pound beef tenderloin
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pint bourbon
- 1/4 cup veal glace
- 1 cup micro greens
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Disney's Contemporary Resort, 2007
Recipe courtesy of Jeff Mauro