"Recipes from the Chef's Kitchen"

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Morton's
The Steakhouse
8075 Leesburg Pike
Vienna, Virginia 22182
703-883-0800

Andrew Kustarz - Executive Chef

 Shrimp Alexandria

Ingredients:
1)   4 oz. Butter or Margarine
2)   12 Large Shrimp (12 per pound)
3)   The prepared Bread Crumbs (see recipe below)

Preparation:
1)   In a small saucepan, melt butter. The butter should be warm, not hot.
2)   Dip cleaned shrimp in warm butter one at a time.
3)   Let excess butter drain off, then roll the buttered shrimp into prepared
       bread crumbs.
4)   Place breaded shrimp on baking sheet vein side down with the tail curled up.
5)   Place sheet in a 500-degree oven for approximately 4-5 minutes, until golden
       brown.
6)   Serve with white wine butter sauce or any other light cream sauce.

The prepared Bread Crumbs
Ingredients:
1)   2 cups Plain Breadcrumbs
2)   2 tsp. Finely Minced Shallots
3)   2 tsp. Chopped Parsley
4)   1½ Tbsp. Chopped Fresh Garlic
5)   Salt and Pepper to taste

Preparation:
1)   Mince shallots, chop garlic and parsley.
2)   In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs,
       being careful not to leave any lumps of garlic or shallots.
3)   Salt and pepper to taste.

Ingredients:
1)   10 oz. Filet Mignon
2)   2 spears Asparagus - blanched
3)   2 oz. Crab Meat
4)   3 oz. Béarnaise Sauce
5)   1 pinch Fesh Parsley - chopped

Procedure:
1)   Grill or broil the steak to desired temperature.
2)   Select 2 asparagus spears of approximately the same size. Cut each spear in
       half and split lengthwise, trying to ensure that the pieces are approximately
       the same size.
3)   While filet is cooking, place asparagus and crabmeat in a single layer in a pie
       tin or on a cookie sheet. Heat thoroughly in a 400º oven for approximately
       8-10 minutes.  When the filet is cooked, remove it from the broiler or grill and
       slice it in half, against the grain, and place each half on a plate.
4)   Remove the crab meat and asparagus from the oven and place the four pieces
       of asparagus halves on top of each filet half to form a squared off “#”design
       for the crab to rest on. Place asparagus carefully so that it will support the
       crabmeat.  Place 1 ounce of crabmeat on top of asparagus on each filet half.
5)   Pour 1½ ounces Béarnaise Sauce over top of each filet half and garnish with
       a sprinkle of fresh chopped parsley.

The Bearnaise Sauce
Ingredients:
For the Hollandaise Sauce...
1)   5 Egg Yolks
2)   1 oz. Water
3)   1 pt. Clarified Butter
4)   1/3 oz. Fresh Lemon Juice
5)   1 Dash Tabasco
6)   1/6 tsp. Worcestershire Sauce
7)   1/3 tsp. Salt
8)   1/6 tsp. White Pepper
For the Tarragon Reduction...
1)   1/4 oz. Dried French Tarragon
2)   3/4 oz. White Vinegar
3)   3/4 oz. White Wine
4)   1/4 tsp. Shallots - Chopped

Preparation:
1)   Place egg yolks and ½ ounce water in a stainless steel mixing bowl. Place the
       mixing bowl over a pot of boiling water, making sure that the bottom of the
       bowl does not touch the water. Whip CONTINOUSLY until the mixture is
       cooked and forms soft peaks (approx. 1 min.). DO NOT OVERCOOK.
2)   Slowly pour clarified butter into eggs while continuing to whip the mixture.
       When half of the butter has been added, add the remaining water while
       continuing to add the clarified butter. Do not add the clarified butter too
       quickly. Butter should be warm; if the butter is too hot, the sauce will break.
3)   Add lemon juice, Tabasco, Worcestershire, salt and pepper. Hold in warm
       area (i.e. side of stove).
4)   Mix the hollandaise sauce and the tarragon reduction thoroughly in a stainless
       steel mixing bowl to create Béarnaise Sauce. Return the sauce to the warm
       area.

Good Eating!!!

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