Beef Medallions with Fresh Cherry Balsamic Sauce, Chive Cauliflower Purée and Caraway Roasted Carrots

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a sheet pan and toss them with 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) salt, the caraway seeds, and a pinch of black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned.

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   2. While the carrots roast, cook the cauliflower in salted water for 10 to 12 minutes, until very tender. Drain well and let the steam escape for 1 minute to avoid a watery purée.

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   3. Blend or process the hot cauliflower with the heavy cream, 15 g (1 tbsp) butter, half of the chives, 2 g (1/4 tsp) salt, and a little black pepper until smooth and silky. Keep warm.

4. 4

   4. Pat the beef medallions dry with paper towels and season both sides with the remaining salt and remaining black pepper.

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   5. Heat a large skillet over medium-high heat for 2 minutes. Add the remaining olive oil and sear the beef medallions for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 57 °C / 135 °F. Add 1 to 2 more minutes per side if you prefer them more done. Transfer to a plate and rest for 5 minutes.

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   6. In the same skillet, reduce to medium heat and add the shallot. Cook for 2 minutes, stirring, until softened. Add the fresh cherries, balsamic vinegar, beef stock, honey, fresh thyme, and the remaining butter.

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   7. Cook the sauce for 6 to 8 minutes, scraping up the browned bits, until the cherries soften and the liquid reduces to a glossy spoon-coating consistency. Taste and adjust with an extra pinch of salt if needed.

8. 8

   8. To serve, spoon the chive cauliflower purée onto each plate, arrange the beef medallions on top or alongside, spoon over the fresh cherry balsamic sauce, and finish with the roasted carrots and remaining chives.