Restaurants›Maison Lacour French Restaurant›Filet Beurre Rouge Recipe

Filet Beurre Rouge Recipe

Inspired by Maison Lacour French Restaurant
Time30m
Serves2

Grilled, topped with crawfish tails in a spicy butter sauce

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Frequently paired with

The best thing to pair and share with Filet Beurre Rouge

Selected to serve

BLOODY CAESAR

Experience the bold and zesty flavors of our Bloody Caesar, a classic Canadian cocktail that combines smooth vodka with savory Clamato juice, a dash of hot sauce, and a hint of Worcestershire sauce. Garnished with a crisp celery stick and a wedge of lime, this refreshing drink is perfect for any occasion, delivering a delightful blend of savory, spicy, and tangy notes that will awaken your senses.

bold · zesty · savory

Open pairing →

Ingredients

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Filet

Crawfish Butter Sauce

Method

Preparing the Filet

1

Season the Filets

Rub the filet mignon pieces with olive oil. Season generously with salt and black pepper on both sides.

2

Grill the Filets

Preheat the grill to medium-high heat. Grill the filets for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.

3

Rest the Filets

Remove the filets from the grill and allow them to rest for 5 minutes before serving.

Making the Crawfish Butter Sauce

4

Melt the Butter

In a medium saucepan over medium heat, melt the butter until it is fully liquefied.

5

Sauté Garlic

Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant.

6

Add Crawfish and Spices

Stir in the crawfish tails, cayenne pepper, and paprika. Cook for an additional 3-4 minutes until the crawfish is heated through.

7

Finish with Lemon Juice and Parsley

Remove the sauce from heat and stir in the lemon juice and chopped parsley. Mix well.

Serving

8

Plate the Filets

Place the rested filets on serving plates.

9

Top with Sauce

Spoon the crawfish butter sauce generously over each filet.

10

Garnish and Serve

Garnish with additional parsley if desired and serve immediately.

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