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

Ingredients

• 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
• 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
• 21 Ounces 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