BOURBON BEEF TENDERLOIN WITH MICRO GREENS
Steps:
- 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.
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