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From Chef Reggie at The Detroit Beer Co.

 

 

5oz tenderloin tail cut

1 piece of bacon

1 green bell pepper

1 red bell pepper

 1 small yellow onion

Montreal steak seasoning

 

Procedure: Tuck tail tip into fat end of steak, making a medallion. Wrap tip with bacon. Clean and cut peppers and onions into 1 inch, crudely cut pieces. Skewer vegetables and steak on a saturated bamboo skewer, ensuring the steak is the centerpiece. Season with Montreal steak seasoning and grill to your liking.

 

Demi Glaze

 

 1 quart beef stock

 1 yellow onion julienne

1/2 pound bacon cooked and diced

 1/2 cup sugar

1/2 cup white vinegar

1 cup cold water

3/4 cup corn starch

 

Directions: Mix corn starch and water into a slurry. Keep slurry separate for now. Mix all other ingredients and bring to a boil. Once boiling, reduce heat to a simmer and let simmer for 10 minutes. Strain the mixture and return it to heat, bringing the liquid back to a boil. Thicken the mixture with the corn starch slurry until it sticks to a metal spoon.