Pan Roasted Medallion of Beef Rib-Eye Recipe

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Pan Roasted Medallion of Beef Rib-Eye
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Ingredients
31
Count
Nutrition
640
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 639.69 Kcal (2678 kJ)
Calories from fat 397.62 Kcal
% Daily Value*
Total Fat 44.18g 68%
Cholesterol 97.43mg 32%
Sodium 97.02mg 4%
Potassium 667.82mg 14%
Total Carbs 45.58g 15%
Sugars 31.01g 124%
Dietary Fiber 3.12g 12%
Protein 9.4g 19%
Vitamin C 20.8mg 35%
Vitamin A 0.7mg 25%
Iron 6.8mg 38%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 186.58 Kcal (781 kJ)
Calories from fat 115.97 Kcal
% Daily Value*
Total Fat 12.89g 68%
Cholesterol 28.42mg 32%
Sodium 28.3mg 4%
Potassium 194.78mg 14%
Total Carbs 13.29g 15%
Sugars 9.05g 124%
Dietary Fiber 0.91g 12%
Protein 2.74g 19%
Vitamin C 6.1mg 35%
Vitamin A 0.2mg 25%
Iron 2mg 38%
Calcium 22.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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