Recipe: Tasty Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

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How to Cook Yummy Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter. Grilled Filet Mignon with Bernaise Sauce. kcline/Getty Images. Place reduction into a blender or food processor and add egg yolks. While blending, slowly pour in the melted butter.

Recipe: Tasty Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter Remove skillet from heat and whisk butter into sauce until melted and smooth. Reviews for: Photos of Manhattan Filet with Pan Sauce Bordelaise. Since they were filet mignons didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with Broiled Lobster Tails Baked Potato.

How to Cook Appetizing Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

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.

Ingredients of Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

Recipe: Perfect Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter ? To Prepare this Easy Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter, you will need the following 6 ingredients:

  1. It’s 2 (6 oz) – filet.
  2. It’s 4 – giant (colossal) prawns (cleaned).
  3. You need – Béarnaise sauce (see my recipe).
  4. Prepare 2 sticks – butter.
  5. You need – Large minced garlic.
  6. You need – Old bay.

The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. 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.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter instructions

Recipe: Appetizing Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter instructions ? Here 6 steps how you cook it

  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..

Sauté until golden, then proceed with the sauce. Learn how to prepare this easy Sauce Béarnaise recipe like a pro. This classic sauce is usually served with filet mignon, prime rib of beef, or fish. Melt the butter in a small, heavy saucepan over very low heat. Put the eggs, vinegar, tarragon, and cayenne in the jar of a blender or food processor.