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

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS

Steps:

• Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
• Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
• Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
• Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• MAKE CRAB STUFFING:.
• Heat 2 tablespoons olive oil in a large skillet.
• Saute onion, green onion, garlic, celery, and green pepper until tender.
• Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
• Remove from heat, and set aside.
• PREPARE PEPPERCORN SAUCE:.
• In a small saucepan over medium heat, combine beef broth and cracked black pepper.
• Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
• Continue simmering until reduced to 1 cup.
• Remove from heat, and set aside. (Make this the day before).
• PREPARE STEAKS:.
• Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
• Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
• Season to taste with salt and pepper; set aside.
• Heat olive oil in a large cast iron skillet over medium heat.
• Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
• Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness.
• Remove from skillet, and keep warm.
• Deglaze skillet with 1 ounce whiskey.
• Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
• Add mushroom mixture, and reduce sauce until thickened.
• Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
• Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
• Serve with wine, of course.

THE APPETIZER FORMERLY KNOWN AS...

Steps:

• Preheat the broiler.
• Place the cooked french fries onto a plate. In a small saute pan, combine the Imperial Sauce and crab and bring to a simmer. Pour over the fries and place under the broiler until the sauce starts to bubble and turn golden brown, 30 to 60 seconds. Remove the fries from the broiler and garnish with lemon wedges and parsley.
• Begin by making a bechamel sauce. In a 4-quart saucepan set over low to medium heat, add the butter and melt. Stir in the flour until a paste forms, and then cook for 3 to 4 minutes to achieve a blonde roux. Slowly whisk in the milk to avoid forming any lumps and bring to simmer. Cook for 30 minutes to cook out the flour taste.
• While the bechamel sauce is cooking, in a separate bowl combine the mayonnaise, lemon juice, egg yolks, Worcestershire sauce, dry mustard, cayenne pepper, celery salt, salt and black pepper, and whisk until fully incorporated.
• After the bechamel sauce has simmered for 30 minutes, SLOWLY pour the sauce into the egg mixture while whisking. If the bechamel sauce is added too fast, the eggs mixture will scramble. Allow the sauce to cool, and then refrigerate for at least 8 hours to allow the flavors to blossom.

SAUCE BEARNAISE

Steps:

• In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
• In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
• Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
• The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!

CRAB-STUFFED FILET MIGNON

Steps:

• In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.