Bourbon Beef Tenderloin with Micro Greens

  • 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.