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

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Reviews for: Photos of Manhattan Filet with Pan Sauce Bordelaise.

Here is the best “Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter” recipe we have found so far. This is gonna smell and look delicious.

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

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

Bearnaise sauce on a wooden board? /r/wewantplates.The sauce was actually also sous vided at the same time!Finished on a smoking hot cast iron griddle pan with avocado oil.Did the herbs + wine and stuff reduction as usual.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter step by step

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 traditional béarnaise sauce is not high in carbs, but is extremely high in fat.Place steaks on a broiler pan coated with cooking spray.Sprinkle steaks with lemon pepper seasoning.

Then egg + butter + the reduction to a vacuum bag and in the.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.Finished with hot sear and some herbaceous compound butter, you'll wonder why you ever thought to cook a steak any other way.