Bear Medallions with Wild Berry Reduction

1. Medallion Preparation:

   • Cut tenderloin into uniform 2" portions
   • Consistency: Even thickness for uniform cooking
   • Season with salt and pepper

2. Berry Reduction:

   • Simmer berries with wine until they burst
   • Concentration: Reduce liquid by half
   • Sweetening: Add honey gradually to taste

3. Medallion Cooking:

   • Sear medallions in hot oil 4-5 minutes per side
   • Safety: Cook to 160°F internal temperature
   • Color: Should be well-browned outside

4. Sauce Finishing:

   • Strain berry mixture if desired
   • Butter mounting: Whisk in cold butter for gloss
   • Balance: Adjust sweet-tart balance with vinegar

Presentation: Pool sauce on plates, arrange medallions over Wine: Pinot Noir, Beaujolais, fruit-forward reds

Regional Roast Preparations