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

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups cleaned and sliced shiitake mushrooms
• 1/2 cup diced shallot
• 2 tablespoons diced celery
• Salt
• 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
• 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 teaspoon salt

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