Angus Beef Tenderloin Medallions

makes 30-40 appetizer portions

Ingredients:

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

 

Method:

 

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