Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I’ve loved my entire life. They are fine and they look wonderful.
Grilled Filet Mignon with Bernaise Sauce. kcline/Getty Images. While blending, slowly pour in the melted butter. Move mixture to saucepan or warming dish and season.
To begin with this recipe, we must prepare a few ingredients. You can have filet with giant prawn, pan sauce and béarnaise compound butter using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
- Prepare 2 (6 oz) filet
- Make ready 4 giant (colossal) prawns (cleaned)
- Get Béarnaise sauce (see my recipe)
- Prepare 2 sticks butter
- Prepare Large minced garlic
- Take Old bay
How to make a Porcini Mushroom Compound Butter and Pan Seared Fillet Steak! Generously season all sides of the filet mignon with salt and pepper. Compound herb butter: Combine one stick of softened butter with a tablespoon of minced herbs, a minced shallot When the foam from the butter subsides, add the steak to the hot pan. A pan sauce feels like something you read on a menu, doesn't it?
Steps to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
- Preheat your oven to 350
- For the Béarnaise sauce. I used my leftover Béarnaise sauce that I had in the fridge so it was more firm like a compound butter. I take it out a couple hours ahead of time to reduce the chill but will still have a good firmness to it.
- Is a small pot add the butter, garlic, 2 tap old bay and heat through until it comes together
- Add a couple tbsp butter to your oven safe pan and heat until bubbly. Add the shrimp in the shells and sear for about a minute a side then add to you poaching liquid and cover on low
- Season your filets with salt and pepper and in the same pan you seared the shrimp add another tbsp of butter and sear the filets until golden brown on both sides. Add to the oven and cook for about 10 minutes for medium rare
- Take the filets out of the oven and set aside to rest. At that time add another tbsp of butter and whisk with the juice in the pot to make the pan sauce. Plate the filet. Remove the shrimp shells but not the tail shell and plate around the filet. Pour in some of the pan sauce and add a dollop of cold Béarnaise sauce, sprinkle some dried tarragon and serve.
A bit of fancy chef magic that should only be attempted by trained professionals. Mushroom Pan Sauce: In addition to (or instead of) shallots, add a cup of thinly sliced mushrooms. Sauté until golden, then proceed with the sauce. I Pan Fried, and topped it with our Bearnaise Compound Butter, creating a luscious sauce. We have you covered with our Holiday Herb Compound Butter.
So that’s going to wrap it up for this special food filet with giant prawn, pan sauce and béarnaise compound butter recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
