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1
California Golden Raisin Relish:
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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.
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Bring to a simmer over low heat.
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Cover and continue to cook for 10 minutes.
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Remove cover and reduce liquid until dry.
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Be careful not to burn.
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Remove from heat, let cool and mix in remaining ingredients.
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8
Red Wine Sauce:
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9
In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
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10
Simmer until almost all the liquid has evaporated.
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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).
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Strain through a fine-mesh strainer into a small saucepan.
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13
This sauce can be refrigerated for 2 to 3 days.
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14
Yukon Gold Potato Puree:
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15
Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
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Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
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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.
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Whisk well; season potatoes with salt and pepper.
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Keep warm.
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20
Beef Medallions:
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Heat canola oil in a large saucepan until smoking.
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Season beef with salt and pepper.
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Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145u00b0F).
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It is important not to crowd meat in pan or it will steam not pan roast.
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Remove meat from pan and reserve in a warm area.
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To Serve:
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Heat 8 dinner plates.
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Evenly divide potato puree in center of each plate.
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29
Portion raisin relish evenly on top of each beef medallion.
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30
Carefully lift each medallion and position it on top of the puree.
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31
Spoon red wine sauce around each plate and garnish with a sprig of chervil.
