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

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.

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. You can have 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

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

Sauté until golden, then proceed with the sauce. Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil Once the oil beings to smoke, add the filet mignon to the pan. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan. Compound butters - chef-sounding term meaning butter mixed with delicious seasonings and ingredients - add incredible buttery richness to In a medium bowl, combine butter, garlic, chives, bleu cheese, lemon zest, and Worcestershire sauce with a fork, until all ingredients are well blended.

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..

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. Sear until nicely browned on each side. 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.