Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. I used half the pan sauce added more red wine reduced it in the sauté pan added the butter and it was Since they were filet mignons didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with. Bearnaise sauce on a wooden board? /r/wewantplates.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first 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.

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

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

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. This tempting filet mignon is topped with a gourmet pan sauce that is incredibly easy to make.

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.

Sprinkle steaks with lemon pepper seasoning. This tempting filet mignon is topped with a gourmet pan sauce that is incredibly easy to make. Filet mignon, as indicated by its French name, is a tender cut of beef that is famous for its wonderful texture. An easy compound butter recipe with garlic and herbs that is perfect for steak, corn, chicken, turkey, or for bread! Filet Mignon with Porcini Mushroom Compound Butter Recipe.

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