Pan Roasted Medallion of Beef Rib-Eye
- Ready In:
- 1hr 30mins
California Golden Raisin Relish
- 2 cups california golden raisins
- 3 tablespoons sugar
- 1⁄4 cup white wine vinegar
- 1⁄2 cup minced red onion
- 3⁄4 cup water
- 1 star anise
- 1 inch piece cinnamon stick
- 6 allspice berries
- 10 black peppercorns
- 2 whole cloves
- 1⁄2 cup yellow bell pepper, cut into 1/8-inch dice
- 1 1⁄2 tablespoons minced cornichons
Red Wine Sauce
- 2 cups red wine, such as Cabernet Sauvignon
- 2⁄3 cup shallot, sliced 1/8-inch thick
- 1 cup carrot, sliced 1/8-inch thick
- 1⁄2 cup mushroom, sliced 1/8-inch thick
- 20 sprigs fresh Italian parsley
- 8 sprigs fresh thyme
- 2 bay leaves
- 4 tablespoons garlic, sliced 1/8-inch thick
- 12 black peppercorns
- 2 cups veal stock
Yukon Gold Potato Puree
- 1 unpeeled yukon gold potato
- 1 cup heavy cream, hot
- 1 cup unsalted butter
- kosher salt, to taste
- white pepper, to taste
- 1⁄2 cup canola oil
- 8 (5 ounce) beef medallions (1 1/2-inches thick)
- kosher salt & freshly ground black pepper, to taste
- 8 sprigs fresh chervil
California Golden Raisin Relish:
- Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot.
- Bring to a simmer over low heat.
- Cover and continue to cook for 10 minutes.
- Remove cover and reduce liquid until dry.
- Be careful not to burn.
- Remove from heat, let cool and mix in remaining ingredients.
Red Wine Sauce:
- In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
- Simmer until almost all the liquid has evaporated.
- Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup).
- Strain through a fine-mesh strainer into a small saucepan.
- This sauce can be refrigerated for 2 to 3 days.
Yukon Gold Potato Purée:
- Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
- Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
- While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter.
- Whisk well; season potatoes with salt and pepper.
- Keep warm.
- Heat canola oil in a large saucepan until smoking.
- Season beef with salt and pepper.
- Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F).
- It is important not to crowd meat in pan or it will steam not pan roast.
- Remove meat from pan and reserve in a warm area.
- Heat 8 dinner plates.
- Evenly divide potato purée in center of each plate.
- Portion raisin relish evenly on top of each beef medallion.
- Carefully lift each medallion and position it on top of the purée.
- Spoon red wine sauce around each plate and garnish with a sprig of chervil.
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