Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I’ve loved my entire life. They are fine and they look fantastic.

These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter. Grilled Filet Mignon With Bearnaise Sauce. Filet mignon is a French name, with filet meaning thread or strip and mignon meaning small and pretty.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:

1. Make ready 2 (6 oz) filet
2. Prepare 4 giant (colossal) prawns (cleaned)
3. Prepare Béarnaise sauce (see my recipe)
4. Prepare 2 sticks butter
5. Get Large minced garlic
6. Take 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!

Instructions to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:

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.

Increase butter flow to a trickle until all butter is incorporated into yolk mixture. Cook, stirring browned bits from bottom of pan. 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.

So that’s going to wrap this up with this special food filet with giant prawn, pan sauce and béarnaise compound butter recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!