Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Béarnaise, an emulsified egg-based sauce flavored with vinegar and tarragon. Compound herb butter: Combine one stick of softened butter with a tablespoon of minced herbs, a minced shallot, and a little citrus juice or vinegar.
Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something which I have loved my entire life.
To get started with this 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:
- Take filet
- Take giant (colossal) prawns (cleaned)
- Take Béarnaise sauce (see my recipe)
- Make ready butter
- Get 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.
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 traditional béarnaise sauce is not high in carbs, but is extremely high in fat. Place steaks on a broiler pan coated with cooking spray.
So that is going to wrap this up with this special food filet with giant prawn, pan sauce and béarnaise compound butter recipe. Thanks so much for reading. I am confident you can make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
