Pan Roasted Medallion of Beef Rib-Eye with Purée of Yukon Gold Potatoes and California Golden Relish

Submitted by: Thomas Keller

An unbelievable combination of beef rib-eye with raisin relish and wine sauce
  • Yields Serving size 554g
  • Details


      California Golden Raisin Relish

      • 2 cups California golden raisins
      • 3 tablespoons sugar
      • 1/4 cup white wine vinegar
      • 1/2 cup minced red onions
      • 3/4 cup water
      • 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 shallots, sliced 1/8-inch thick
      • 1 cup carrots, sliced 1/8-inch thick
      • 1/2 cup mushrooms, sliced 1/8-inch thick
      • 20 sprigs Italian parsley
      • 8 sprigs thyme
      • 2 bay leaves
      • 4 tablespoons garlic, sliced 1/8-inch thick
      • 12 black peppercorns
      • 2 cups veal stock

      Yukon Gold Potato Purée

      • 21 ounce whole, unpeeled Yukon gold potatoes
      • 1 cup heavy cream, hot
      • 2 sticks (8 ounces) unsalted butter
      • Kosher salt, to taste
      • White pepper, to taste
      • 8 center cut rib-eye of beef medalloins (about 5 ounces each and 1 1/2-inches thick)
      • 1/2 cup canola oil
      • 8 chervil sprigs
      • Kosher salt and freshly ground black pepper, to taste


      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.

      Nutrition Facts Per Serving

      Calories 1080 (64% from fat); Total Fat 78g (sat 34g, mono 31g, poly 6g, trans 0g ); Cholesterol 200mg; Protein 31g; Carbohydrate 58g; (Dietary Fiber 5g; Sugars 38g; ); Iron 6mg; Sodium 300mg; Calcium 109mg; Potassium 1315mg

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