Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. For mine, I will make it a bit tasty. 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 is quick, it tastes delicious. It’s enjoyed by millions daily. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something which I’ve loved my whole life. They’re nice and they look wonderful.
These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter. Grilled Filet Mignon With Bearnaise Sauce. Filet mignon is a French name, with filet meaning thread or strip and mignon meaning small and pretty.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
- Take 2 (6 oz) filet
- Prepare 4 giant (colossal) prawns (cleaned)
- Take Béarnaise sauce (see my recipe)
- Make ready 2 sticks butter
- Take Large minced garlic
- Prepare 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. Bearnaise sauce on a wooden board? /r/wewantplates. The sauce was actually also sous vided at the same time!
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.
Increase butter flow to a trickle until all butter is incorporated into yolk mixture. Cook, stirring browned bits from bottom of pan. 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. Sprinkle steaks with lemon pepper seasoning.
So that is going to wrap this up for this exceptional food filet with giant prawn, pan sauce and béarnaise compound butter recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
