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.

Learn how to make Filet Mignon with Bearnaise Sauce & see the Smartpoints value of this great recipe. Coat a grill pan with cooking spray; set over medium-high heat. Heat pan until it's almost smoking and sizzles Remove egg yolk from heat; slowly whisk in melted butter until well-combined. 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.

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

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

Use Chef John's simple dry-aging technique to make these delicious Manhattan filet steaks with a pan-sauce bordelaise. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food Remove skillet from heat and whisk butter into sauce until melted and smooth. 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.

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..

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. 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.