Sirloin Medallions with Wild Plum Gastrique and Carrot Top Herb Oil

I’m trying out some appetizer ideas for a private dinner this weekend, and this is definitely a top contender! I am so in love with the abundance of fruit in the late summer (drooling). I try to drink it all in before we hunker down for hearty greens and starchy roots and tubers during the long, cold Central Oregon Winter. I am spoiled, because there is a tree of wild plums down the way, and I pillaged them for this dish. They are a little sweeter than plums from the store, but those will be equally delicious. I hope you enjoy!

Sirloin Medallions with Wild Plum Gastrique and Carrot Top Herb Oil

(serves 4)


  • Plum Gastrique:
    • 1 lb plums, depitted
    • ¼ cup sugar
    • ¼ cup water
    • ⅓ cup red wine vinegar
    • ⅓ cup red wine
    • 1 large shallot, sliced (or 1 small onion and 1 clove garlic)
    • 2 Tbsp butter
    • Salt and pepper to taste
  • Carrot Top Herb oil:
    • 1 cup carrot tops, roughly chopped
    • 2 Tbsp fresh thyme leaves
    • ¼ cup extra virgin olive oil
    • ¼ avocado oil
    • ⅛ cup white wine vinegar
    • 1 lb top sirloin, cut to medallions, patted dry
    • 1 Tbsp bacon fat if you can manage, or what fat you’d like


For the Gastrique:

  1. In a saute pan, brown the shallot with butter on medium high heat (about 5 minutes). Set aside on a plate.

  2. In the same pan, add plum chunks, vinegar, wine, and simmer on medium medium-low heat until everything is softened (about 10 minutes).

  3. In a separate nonstick skillet, add sugar and water on high heat until it just barely starts to brown, stirring every 30 seconds and watching for the color change. remove from heat

  4. Add the shallot and butter and caramel sugar sauce to the plum mixture and simmer for an additional 5-10 minutes.

  5. Press sauce through a fine mesh strainer and set the gastrique aside.

For the Carrot Top Herb Oil:

  1. Add all ingredients for the oil to a blender and blend until smooth and bright green

For the Sirloin Medallions:

  1. Heat a cast iron skillet on high heat. Add bacon fat and sirloin medallions. Sear 30 seconds on all sides so they are medium rare and have a slight char. Set aside to rest for 5 minutes.

  2. Plate with gastrique and swirl carrot top oil around the edges. Place medallions on top. Serve warm