- 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.
Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.
* 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.