Beef Tenderloin and Poached Oysters with Essence of Pinot Noir and Chervil Sauce
In what is perhaps the ultimate surf-and-turf variation, the silky texture and fresh taste of oysters pair well with the perfect beef tenderloins. Rich wine reduction sauce and piquant chervil sauce add the perfect flavor notes. By steaming the oysters on a bed of spinach Chef Mavro keeps the oysters moist and adds a bit of sea flavor to the greens.
- Essence of Pinot Noir
- Olive Oil - 2 tablespoons
- Maui Onion - 1 (alt. other sweet white onion), finely sliced
- Pinot Noir Wine - 1 bottle
- Carrots - 1/2 cup, peeled and chopped
- Salt and freshly ground pepper to taste
- Chervil Sauce
- Extra Virgin Olive Oil - 2 tablespoons
- Onion - 1, finely sliced
- Dry White Wine - 1 cup
- Chervil - 1/2 cup, minced fresh
- Sea salt and freshly ground pepper to taste
- Olive Oil - 4 tablespoons
- Beef Tenderloin - Four 6-ounce fillets
- Spinach - 2 bunches, well washed and stemmed
- Oysters - 4 large fresh, shucked
To make the Pinot Noir essence: In a medium saucepan on low heat, heat the olive oil and saute the onion for 10 minutes. Add one third of the wine and cook to reduce until almost dry. Add another third of the wine and reduce again. Add the final third and cook to reduce by half. Strain, reserving the onions.
In a steamer over boiling water, steam the carrots for 5 minutes until tender. Remove and put in a blender or food processor with a little water reserved from the steamer. Puree until smooth. Add the carrot puree to the sauce. Simmer the sauce for 10 minutes. Puree in a blender or food processor until very smooth. Season with salt and pepper.
To make the chervil sauce: In a medium saucepan over low heat, heat the olive oil and saute the onion for 3 minutes, until just translucent. Add the white wine and summer for 25 minutes. In a food processor or blender, combine the onion mixture and chervil. Puree to a smooth sauce. Season with salt and pepper.
To prepare the fillets: Preheat the oven to 350 F. In a large saute pan or skillet over medium-high heat, heat 2 tablespoons of the olive oil and sear the fillets for 3 to 4 minutes on each side, until well browned. Bake for 6 to 7 minutes for medium rare.
Place the spinach in the top of a steamer and place the oysters on the spinach. Steam over boiling water for 3 to 4 minutes, until the oysters have firmed and the spinach has wilted. With a spoon, set the oysters aside on a plate. Drain the spinach well. In a large saucepan over medium heat, heat the remaining 2 tablespoons of olive oil and saute the spinach for 2 minutes. Set aside.
To serve: Make a bed of spinach in the center of each plate. Top with a fillet. Top the fillet with one fourth of the reserved onion. Place an oyster on each. Surround with Pinot Noir sauce. Cover the oyster with chervil sauce.