Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce Recipe

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Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce
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  1. Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
  2. Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
  3. Heat broiler.
  4. Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.
  5. Melt the butter in a cast iron skillet over medium-high heat.
  6. Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.
  7. To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
  8. Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.
  9. Bearnaise Sauce:
  10. Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.
  11. Purple Potato Nest:
  12. Heat the oil at 350 degrees F in a fryer or large pot.
  13. Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.
  14. Yield: 4 purple potato nests
  15. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 639.86 Kcal (2679 kJ)
Calories from fat 313.01 Kcal
% Daily Value*
Total Fat 34.78g 54%
Cholesterol 207.58mg 69%
Sodium 1525.25mg 64%
Potassium 864.85mg 18%
Total Carbs 57.8g 19%
Sugars 4.63g 19%
Dietary Fiber 10.93g 44%
Protein 24.31g 49%
Vitamin C 6.1mg 10%
Vitamin A 0.3mg 9%
Iron 4.7mg 26%
Calcium 200.8mg 20%
Amount Per 100 g
Calories 173.78 Kcal (728 kJ)
Calories from fat 85.01 Kcal
% Daily Value*
Total Fat 9.45g 54%
Cholesterol 56.38mg 69%
Sodium 414.23mg 64%
Potassium 234.88mg 18%
Total Carbs 15.7g 19%
Sugars 1.26g 19%
Dietary Fiber 2.97g 44%
Protein 6.6g 49%
Vitamin C 1.7mg 10%
Vitamin A 0.1mg 9%
Iron 1.3mg 26%
Calcium 54.5mg 20%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
  • 17

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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