Filet Mignon Fruit de Mer by Chef Bari

Filet Mignon Fruit de Mer by Canadian Recipes of the Great White North  is simply the french version of : scallops, jumbo shrimp and preferably lobster but can use Alaskan king crab...

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Ingredients:
4 cuts of : 4 oz Filet Mignon
3/4 cup of Bay Scallops
1 cup of Jumbo Shrimp (preferably 21/25 ct)
1 cup of cooked lobster or crab meat

Bearnaise sauce:
1 cup of butter oil
1 egg
1/4 teaspoon of cayenne
1 tablespoon :Fresh Lemon Juice
1 clove of fresh minced garlic
1/2 cup of fresh sliced mushrooms
1 teaspoon of taragon saute within red wine vinegar
Salt and Pepper to taste

Filet Mignon Fruit de Mer

Method: 
Wash scallops to make sure all grit is removed. Dredge with seasoned flour or cornstarch.
Quick saute' scallops in hot olive oil or veg. oil - lightly gold color
Quick saute jumbo shrimp without peeling ( add minced garlic after the shrimp is added) Very little time - just to light pink. Remove from saute pan and let cool. Peel shrimp.
Set to the side for now - place in your fridge...


Bearnaise Sauce:

Take a medium pot of water and bring to a boil - turn down to simmer.
Get a metal bowl that will fit over your medium pot without falling into the pot. Must fit nice over the pot.
Crack an medium egg, add minced garlic, lemon juice and cayenne. Add a touch of salt and preferably white pepper. Careful with the salt - as the butter is already salty.

Take 1/2 lb of butter and melt - remove the milk solids from the top - by doing this you will have - what is called : Butter oil

Now - take the metal bowl of egg mixture and start whisking it before you place it on top of the pot of hot water.
Once mixed - bring the bowl over and place on top of the hot water and keep whipping with a whisk.
Carefully monitor your mix - do not overcook or you will have cooked egg instead. You should get a smooth light mix. Now add your butter oil in a steady smooth light stream - mixing at all time until well incorporated.
Take off and place to the side...
Take a saute' pan and add red wine vinegar and fresh chopped tarragon. Reduce until almost dry...take off and place to the side...
Remove the marinated tarragon mixture from the saute pan.
Now : Cook your steak to your liking ...
While steak is cooking...set a the saute pan on the burner and add a tablespoon of olive oil.
Add sliced fresh mushrooms and minced garlic... only saute' for a couple of minutes.
Add your seafood together into the saute' pan... only a couple of minutes.
Add the hollandaise sauce and tarragon mix .
Saute for a quick couple of minutes and add to the top of your cooked steak...
Enjoy!


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