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

Name: Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 strips hickory smoked bacon; 4 servings Freshly ground black pepper; 2 Tbsps unseasoned bread crumbs; 4 servings Canola oil, for frying; 2 Tbsps diced celery; 118 milliliters champagne vinegar; 1 Tbsp finely chopped chives; 113 grams crabmeat; 3 egg yolks; 680 grams 2-inch thick filet mignon steaks; 1 teaspoons finely chopped fresh parsley leaves; 1 teaspoon minced garlic; 237 milliliters coarse ground black pepper; 2 teaspoons freshly chopped marjoram leaves; 1 Tbsp olive oil; 1 teaspoons freshly chopped oregano leaves; 4 Peruvian purple potatoes, peeled; 1 teaspoons salt; 4 servings Salt; 4 diver scallops; 59 milliliters chopped shallot; 118 milliliters diced shallot; 355 milliliters cleaned and sliced shiitake mushrooms; 59 milliliters freshly chopped tarragon leaves; 59 milliliters unsalted butter; 59 milliliters unsalted butter, melted; 4 servings Freshly ground white pepper

Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce might be just the main course you are searching for. This דל פחמימות, recipe serves 4. One portion of this dish contains around 50g of protein, 87g of fat, and From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Heat the oil in a saute pan over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.

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Salt And Pepper

Mushrooms

Shallot

Celery

Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute.

Ingredients you will need

Marjoram

Oregano

Parsley

Garlic

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.

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Breadcrumbs

Crabmeat

Mushrooms

Equipment you will use

Food Processor

Bowl

Heat broiler.

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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.

Ingredients you will need

Mushrooms

Stuffing

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.

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Pepper

Steak

Bacon

Roll

Wrap

Equipment you will use

Toothpicks

Melt the butter in a cast iron skillet over medium-high heat.

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Butter

Equipment you will use

Frying Pan

Place the steaks in the skillet and sear until browned, about 1 minute on each side.

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Steak

Equipment you will use

Frying Pan

Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes.

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Broiler

Frying Pan

Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat.

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Steak

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Stove

Frying Pan

Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side.

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Scallops

Equipment you will use

Frying Pan

Remove from heat and set aside.

To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.

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Bearnaise Sauce

Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top.

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Bearnaise Sauce

Steak

Place a scallop atop the steak and cover with a Purple Potato Nest.

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Purple Potato

Scallops

Steak

Sprinkle with chives and serve.

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Chives

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.

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Tarragon

Shallot

Vinegar

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Sauce Pan

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.

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Egg Yolk

Equipment you will use

Double Boiler

Whisk

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.

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Salt And Pepper

Shallot

Butter

Sauce

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Whisk

Heat the oil at 350 degrees F in a fryer or large pot.

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Cooking Oil

Equipment you will use

Pot

Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands.

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Potato

Pasta

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.

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Potato

Cooking Oil

Remove from oil and drain on paper towels. Season with salt and serve.

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Salt

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hay Shed Hill Pitchfork Chardonnay. It has 5 out of 5 stars and a bottle costs about 19 dollars.