MORTON'S THE STEAKHOUSE
Please see recipe on page 2.
10 ounces Filet Mignon
2 spears Asparagus, blanched
2 ounces Crab Meat
3 ounces Béarnaise Sauce
1 pinch Fesh Parsley, chopped
Grill or broil the steak to desired temperature.
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
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.
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.
Pour 1-• ounces Béarnaise Sauce over top of each filet half and garnish with a
sprinkle of fresh chopped parsley.
SAUCE BEURRE BLANC
1 Tbsp. Clarified Butter
2 Tbsp. Chopped Shallots
1/4 cup White Wine
1/2 cup Whipping Cream
1/2 lb. Whole Unsalted Soft Butter
1/2 tsp. Fresh Lemon Juice
Salt to taste
White Pepper to taste
Sauté shallots in butter until soft. Add white wine. Bring to a boil and reduce heat.
Add whipping cream and again reduce heat (slightly). Gradually and slowly whip in the
soft butter with a wire whip, thoroughly mixing before adding more butter. Do not allow
mixture to boil once you begin adding the butter.
When all butter is mixed in well, remove sauce form heat. Whip mixture vigorously
and strain shallots from the sauce. Season sauce with salt and pepper. Add in lemon
juice. Before serving keep sauce in a warm place. Do not reheat the sauce because it