Pan Roasted Medallion Of Beef Rib-eye

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups california golden raisins
• 3 tablespoons sugar
• 1/4 cup 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
• 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
• 1 unpeeled yukon gold potato
• 1 cup heavy cream, hot
• 1 cup unsalted butter
• kosher salt, to taste
• 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

Recipe

• 1 california golden raisin relish:.
• 2 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.
• 3 bring to a simmer over low heat.
• 4 cover and continue to cook for 10 minutes.
• 5 remove cover and reduce liquid until dry.
• 6 be careful not to burn.
• 7 remove from heat, let cool and mix in remaining ingredients.
• 8 red wine sauce:.
• 9 in a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
• 10 simmer until almost all the liquid has evaporated.
• 11 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).
• 12 strain through a fine-mesh strainer into a small saucepan.
• 13 this sauce can be refrigerated for 2 to 3 days.
• 14 yukon gold potato purée:.
• 15 put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
• 16 bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
• 17 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.
• 18 whisk well; season potatoes with salt and pepper.
• 19 keep warm.
• 20 beef medallions:.
• 21 heat canola oil in a large saucepan until smoking.
• 22 season beef with salt and pepper.
• 23 working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°f).
• 24 it is important not to crowd meat in pan or it will steam not pan roast.
• 25 remove meat from pan and reserve in a warm area.
• 26 to serve:.
• 27 heat 8 dinner plates.
• 28 evenly divide potato purée in center of each plate.
• 29 portion raisin relish evenly on top of each beef medallion.
• 30 carefully lift each medallion and position it on top of the purée.
• 31 spoon red wine sauce around each plate and garnish with a sprig of chervil.