Recipe of Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter in 26 Minutes at Home

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites food recipes. For mine, I’m gonna 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I’ve loved my whole life. They’re nice and they look wonderful.

The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Reviews for: Photos of Manhattan Filet with Pan Sauce Bordelaise. I used half the pan sauce added more red wine reduced it in the sauté pan added the butter and it was Since they were filet mignons didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with.

To get started with this recipe, we must first prepare a few ingredients. You can cook filet with giant prawn, pan sauce and béarnaise compound butter using 6 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:

1. Get 2 (6 oz) filet
2. Make ready 4 giant (colossal) prawns (cleaned)
3. Prepare Béarnaise sauce (see my recipe)
4. Make ready 2 sticks butter
5. Take Large minced garlic
6. Make ready Old bay

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. A pan sauce feels like something you read on a menu, doesn't it?

Instructions

Instructions to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:

1. Preheat your oven to 350
2. 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.
3. Is a small pot add the butter, garlic, 2 tap old bay and heat through until it comes together
4. 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
5. 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
6. 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. Finished with hot sear and some herbaceous compound butter, you'll wonder why you ever thought to cook a steak any other way. In medium bowl, mix all Herb and Shallot Compound Butter ingredients.

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 am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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