Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something which I have loved my whole life.
Compound butters - chef-sounding term meaning butter mixed with delicious seasonings and ingredients - add incredible buttery richness to your steaks and are easy to make. In a medium bowl, combine butter, garlic, chives, bleu cheese, lemon zest, and Worcestershire sauce with a fork. Learn how to make Filet Mignon with Bearnaise Sauce & see the Smartpoints value of this great recipe.
To get started with this particular recipe, we must prepare a few components. You can have filet with giant prawn, pan sauce and béarnaise compound butter using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
- Make ready 2 (6 oz) filet
- Get 4 giant (colossal) prawns (cleaned)
- Prepare Béarnaise sauce (see my recipe)
- Prepare 2 sticks butter
- Get Large minced garlic
- Get Old bay
Sear until nicely browned on each side. A pan sauce feels like something you read on a menu, doesn't it? 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.
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.
Blender Bearnaise Sauce: Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Blend yolks and bearnaise reduction together in a blender. Tender filet mignon steaks grilled and topped with lump crab and an easy blender hollandaise sauce. With the blender on low speed, drizzle the melted butter into the blender through the hole on the top of the.
So that is going to wrap it up with this special food filet with giant prawn, pan sauce and béarnaise compound butter recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
