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Bacon-Wrapped Crab
and Shiitake-Stuffed Filet Mignon

Brandon Hernandez of Rancho Bernardo says this recipe, which he whipped up for a big Christmas dinner with family and friends, is the first gourmet dish he ever created. His recipe is getting attention again as one of the winners on Emeril Lagasse's “Emeril Live Holiday Recipe Contest,” airing at 8 p.m. Dec. 1 (and other dates) on the Food Network.

Hernandez makes the dish even more elaborate by accompanying the filets with diver scallops fried in nets of purple potato.

Bacon-Wrapped Crab
and Shiitake-Stuffed Filet Mignon

Makes 4 servings

• 1/4 cup extra-virgin olive oil (divided use)
• 1 1/2 cups shiitake mushrooms, stemmed and sliced
• 1/2 cup shallots, finely diced
• 2 tablespoons carrot, peeled and finely diced
• Salt and freshly ground pepper, to taste
• 2 teaspoons marjoram, finely chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon oregano, finely chopped
• 1/2 teaspoon parsley, chopped
• 1/4 pound crab meat
• 4 (6-ounce, 2-inch-thick) filet mignon steaks
• 8 strips applewood-smoked bacon
• 1/4 cup butter
• 1 tablespoon chives, finely chopped

CHAMPAGNE BERNAISE SAUCE

• 1/2 cup dry champagne
• 1/4 cup shallot, diced
• 2 tablespoons dried tarragon
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 3 egg yolks
• 1/4 cup unsalted butter

Heat 3 tablespoons of olive oil in a saute pan over medium heat. Add mushrooms, shallot and carrot, season with salt and pepper, and saute until tender, 5 to 6 minutes. Add marjoram, garlic, oregano and parsley, and cook, stirring, for 1 minute. Remove from heat and transfer to the bowl of a food processor. Once the mixture has cooled, add crab meat and pulse until all of the ingredients are fully incorporated, about 30 seconds. Set aside.

Heat oven to 400 degrees. Cut a 2-inch horizontal incision in each steak to form a pocket, being careful not to slice steaks in half. Stuff some mushroom mixture into each steak. Wrap two bacon slices around each steak so all sides are covered. Fasten bacon to steaks with toothpicks to prevent it from slipping during cooking.

Add butter and remaining olive oil to an oven-proof skillet over high heat. Sear steaks until browned, about 2 minutes on each side. Transfer skillet to oven and cook until steaks are medium-rare, 8 to 10 minutes. Remove steaks from skillet and let stand for 10 minutes.

For Champagne Bernaise Sauce: Combine champagne, shallot, dried tarragon, 1 tablespoon fresh tarragon, vinegar, salt and pepper in a saucepan over high heat. Bring to a boil, reduce heat to medium and cook until the liquid reduces by half. Remove from the heat and let cool.

Whisk egg yolks in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in butter, 1 tablespoon at a time, until all it is incorporated. Strain liquid from champagne mixture into sauce and whisk until all of the ingredients are fully incorporated. Whisk in remaining tarragon.

To serve, spoon 2 tablespoons of sauce on each plate. Top with a steak and drizzle with 2 more tablespoons of sauce. Sprinkle with chives and serve immediately.

(From Brandon Hernandez.)

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