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

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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Ingredients:

Serving

1 tbsp olive oil
1 1/2 cups cleaned and sliced shiitake mushrooms
1/2 cup diced shallot
2 tbsp diced celery
salt
freshly ground black pepper
1 tsp minced garlic
2 tsp freshly chopped marjoram leaves
1/2 tsp freshly chopped oregano leaves
1/2 tsp finely chopped fresh parsley leaves
1/4 lb crabmeat
2 tbsp unseasoned bread crumbs
4 (6-oz) 2-inch thick filet mignon steaks
1 cup coarse ground black pepper
8 strips hickory smoked bacon
1/4 cup unsalted butter
4 diver scallops
1 cup bearnaise sauce , recipe follows
4 peruvian purple potato nets, recipe follows
1 tbsp finely chopped chives
1/4 cup freshly chopped tarragon leaves
1/4 cup chopped shallot
1/2 cup champagne vinegar
3 egg yolks
1/4 cup unsalted butter, melted
salt
freshly ground white pepper
canola oil, for frying
4 peruvian purple potatoes, peeled
1/2 tsp salt

Directions:

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.
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.
Heat broiler.
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.
Melt the butter in a cast iron skillet over medium-high heat.
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.
To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
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.
Bearnaise Sauce:
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.
Purple Potato Nest:
Heat the oil at 350 degrees F in a fryer or large pot.
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.
Yield: 4 purple potato nests
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 Serving Per 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.

Tastes

salty
savory
bitter
sweet

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