- 1 beef tenderloin, cleaned, and sliced 1" thick
- 2-3 tbsp. Olive Oil
- 1-2 tbsp. Montreal steak seasoning
- 16 oz. Bourbon
- 1/2 C demi glace
Rub the medallions with Olive Oil and season. Cook to desired doneness.
Reduce bourbon by 50-60%. Add demi glace and mix well. Top each medallion with the bourbon sauce and a spoonful of the ragout.
- 2 C assorted mushrooms, sliced
- 1 clove garlic minced
- 1 shallot, minced
- 2 tbsp. butter
- salt and pepper to taste
- 1/4 C red wine
- 1/2 tsp. tomato paste