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
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; Freshly ground white pepper; Canola oil, for frying; 4 Peruvian purple potatoes, peeled; 1/2 teaspoon salt