makes 30-40 appetizer portions
1 Angus Tenderloin cleaned and Blocked (7499684)
30-40 Sliced toasted Brioche rounds 1 ½”(3708443)
1 bottle Huckleberry vinegar (18 oz) reduced to 3oz
½ Gal (64oz) Bone works Veal Demi-glaze “Elite (4516944)”
4 med Shallots minced and sautéed(3620341)
Salt and Pepper to taste (4999470) &( 760439)
1 pkg Foie Gras (1759687)
6-8 oz Sweet Butter
Cut one clean Tenderloin into 4 long strips, making 4 mini Tenderloins. Season with garlic, kosher Salt, thyme & fresh ground black pepper. Sear on high heat , on grill for 1-2 minutes. Next, roast in oven to medium rare. Let tenderloin rest for 10min. Slice medallions ¼” thick and place on toasted 1 ½” round Brioche. Sear and Slice Foie Gras, place on top of Tenderloin and then drizzle Huckleberry demi-glaze on top of all components.
Huckleberry Demi; Add shallots to vinegar reduction then add shallot vinegar reduction to veal Demi-glaze. Season with salt and pepper. Thicken with sweet butter. Next you are ready to drizzle sauce on top.
Recipes By: US Foods – San Francisco Culinary Team