Crab And Shiitake-Stuffed Filet Mignon With Diver Scallops Wrapped In Peruvian Purple Potato Nets And Bearnaise Sauce
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
61
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Shallot (chopped)2 tbsps
Celery (diced)1 tsp
Salt1 tsp
Garlic (minced)450 g
Crabmeat2 tbsps
Unseasoned Bread Crumbs1 cup
Unsalted Butter (melted)1 tbsp
Chives (finely chopped)1 cup
Champagne VinegarDirections:
1
Heat the oil in a saute pan over medium-high heat
2
Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes
3
Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute
4
Remove from heat and let cool
5
Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor
6
Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds
7
Set aside
8
Heat broiler
9
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
10
Stuff equal parts of the mushroom dressing into each steak
11
Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat
12
Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking
13
Melt the butter in a cast iron skillet over medium-high heat
14
Place the steaks in the skillet and sear until browned, about 1 minute on each side
15
Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes
16
Remove steaks from skillet and let stand for 5 minutes
17
Return the skillet to a stovetop burner over medium heat
18
Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side
19
Remove from heat and set aside
20
To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate
21
Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top
22
Place a scallop atop the steak and cover with a Purple Potato Nest
23
Sprinkle with chives and serve
24
Combine the tarragon, shallot and vinegar together in a small saucepan over high heat
25
Bring the mixture to a boil and cook until liquid reduces by 50 percent
26
Remove from heat and set aside
27
Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes
28
Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated
29
Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated
30
Season with salt and pepper and serve immediately
31
Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot
32
Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands
33
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
34
Remove from oil and drain on paper towels
35
Season with salt and serve