Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I have loved my entire life. They are nice and they look wonderful.
The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic. Once the oil beings to smoke, add the filet mignon to the pan.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
- Prepare 2 (6 oz) filet
- Take 4 giant (colossal) prawns (cleaned)
- Prepare Béarnaise sauce (see my recipe)
- Take 2 sticks butter
- Take Large minced garlic
- Get Old bay
Prawns are typically much larger than shrimp and live in fresh water while Shrimp live in salt Cook the prawns over a grill, or in a pan or cast iron skillet. Simmer it on medium-low heat, and covered with a lid or foil. A traditional béarnaise sauce is not high in carbs, but is extremely high in fat. Place steaks on a broiler pan coated with cooking spray.
Instructions 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.
Sprinkle steaks with lemon pepper seasoning. 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. Filet mignons served with sauteed mushrooms and a balsamic vinegar reduction mushroom pan sauce.
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