- 1 tablespoon olive oil
- 1 1/2 cups cleaned and sliced shiitake mushrooms
- 1/2 cup diced shallot
- 2 tablespoons diced celery
- Freshly ground black pepper
- 1 teaspoon minced garlic
- 2 teaspoons freshly chopped marjoram leaves
- 1/2 teaspoon freshly chopped oregano leaves
- 1/2 teaspoon finely chopped fresh parsley leaves
- 1/4 pound crabmeat
- 2 tablespoons unseasoned bread crumbs
- 4 (6-ounce) 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 tablespoon finely chopped chives
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.
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.
- 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
- Freshly ground white pepper
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:
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