- Level: Intermediate
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 10 portions
Ingredients
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
Directions
- 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.
