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Crab And Shiitake-Stuffed Filet Mignon With Diver Scallops Wrapped In Peruvian Purple Potato Nets And Bearnaise Sauce Recipe

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Ingredients for 4 servings

Freshly ground black pepper

1 tablespoon olive oil

1 cup coarse ground black pepper

1/2 cup champagne vinegar

1 tablespoon finely chopped chives

4 diver scallops

1/4 cup freshly chopped tarragon leaves

1 teaspoon minced garlic

4 (6-ounce) 2-inch thick filet mignon steaks

1/4 pound crabmeat

Canola oil, for frying

3 egg yolks

1/2 teaspoon finely chopped fresh parsley leaves

4 Peruvian purple potato Nets, recipe follows

2 tablespoons diced celery

1/4 cup unsalted butter

2 tablespoons unseasoned bread crumbs

1 cup bearnaise sauce, recipe follows

salt

1/2 teaspoon freshly chopped oregano leaves

1/2 teaspoon salt

8 strips hickory smoked bacon

1/4 cup unsalted butter, melted

Freshly ground white pepper

2 teaspoons freshly chopped marjoram leaves

1 1/2 cups cleaned and sliced shiitake mushrooms

1/2 cup diced shallot

1/4 cup chopped shallot

4 Peruvian purple potatoes, peeled

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