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1
Heat the oil in a saute pan over medium-high heat.
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2
Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
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3
Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute.
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4
Remove from heat and let cool.
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5
Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor.
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6
Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds.
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7
Set aside.
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8
Heat broiler.
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9
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.
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10
Stuff equal parts of the mushroom dressing into each steak.
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11
Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat.
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12
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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13
Melt the butter in a cast iron skillet over medium-high heat.
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14
Place the steaks in the skillet and sear until browned, about 1 minute on each side.
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15
Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes.
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16
Remove steaks from skillet and let stand for 5 minutes.
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17
Return the skillet to a stovetop burner over medium heat.
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18
Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side.
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19
Remove from heat and set aside.
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20
To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
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21
Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top.
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22
Place a scallop atop the steak and cover with a Purple Potato Nest.
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23
Sprinkle with chives and serve.
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24
Combine the tarragon, shallot and vinegar together in a small saucepan over high heat.
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25
Bring the mixture to a boil and cook until liquid reduces by 50 percent.
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26
Remove from heat and set aside.
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27
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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28
Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated.
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29
Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated.
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30
Season with salt and pepper and serve immediately.
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31
Heat the oil at 350 degrees F in a fryer or large pot.
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32
Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands.
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33
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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34
Remove from oil and drain on paper towels.
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35
Season with salt and serve.
