Bourbon Beef Tenderloin with Micro Greens
Recipe GLPRd2251aa26c5ec9
Elegant sliced beef tenderloin medallions seared rare and chilled, finished with a rich bourbon-veal glace reduction and topped with vibrant micro greens. A refined, sophisticated main course that celebrates premium beef.
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Ingredients
1 pound Beef tenderloin
2 tablespoons Olive oil
to taste Kosher salt
to taste Freshly ground black pepper
1 pint Bourbon
¼ cup Veal glace
1 cup Micro greens
Directions
Slice the beef tenderloin into medallions approximately 1 inch in diameter and 1/4 inch thick. Brush each medallion evenly with olive oil and season both sides generously with kosher salt and freshly ground black pepper.
Pour the bourbon into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat. Let it reduce slowly for 12-15 minutes until the liquid is reduced by three-quarters (the volume should be roughly 1/4 cup). Stir in the veal glace until completely incorporated. Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and transfer to a shallow bowl to chill.
Heat a cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat until very hot. Working in batches to avoid crowding, sear the beef medallions for 1-2 minutes per side, until the exterior forms a golden crust while the interior remains rare. Transfer the seared medallions to a plate and refrigerate until fully chilled, approximately 5-10 minutes.
Arrange the chilled beef medallions on a serving platter. Drizzle the cooled bourbon-veal glace reduction over the beef, then crown each medallion with a generous pinch of fresh micro greens. Serve immediately.
