Easiest Way to Prepare Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I have loved my entire life.

At that time add another tbsp of butter and whisk with the juice in the pot to make the pan sauce. 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.

Simple Way to Prepare Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

To get started with this particular 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 it.

Ingredients

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

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

Ingredients of Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter. The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Here is how you achieve it. Ingredients of Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter.

Instructions

Steps 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.

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. Sauté until golden, then proceed with the sauce. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter instructions. Filet Mignon w/ Bacon-wrapped Shrimp over Spiced Bok Choy.

As simple as that How to Make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

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