Pan Roasted Medallion of Beef Rib-Eye

READY IN: 1hr 30mins




  • 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.
  • Beef Medallions:
  • 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.
  • To Serve:
  • 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.