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

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.

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. And when the butter melds with the pan-grilled meat, suddenly you have a succulent sauce all of its own, and for very minimal cooking effort. I prefer just the compound butter. You can have Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter using 6 ingredients and 6 steps. Here is how you achieve that.

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

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

And always be generous with kosher salt and freshly ground black pepper as much of it will flake off during cooking. Следующее. Tender filet mignon steaks grilled and topped with lump crab and an easy blender hollandaise sauce. With the blender on low speed, drizzle the melted butter into the blender through the hole on the top of the. Compound herb butter: Combine one stick of softened butter with a tablespoon of minced herbs, a minced shallot When the foam from the butter subsides, add the steak to the hot pan.

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

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..

Sear until nicely browned on each side. The Best Pork Filet Mignon Recipes on Yummly Filet Mignons With Béarnaise Sauce, Filet Mignon With Bearnaise Sauce, Filets Mignons With Bourguignonne Sauce. Generously season all sides of the filet mignon with salt and pepper. A pan sauce feels like something you read on a menu, doesn't it?