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

Browse by ingredient

Instructions

1. Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper.
2. Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill.
3. Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.