8075 Leesburg Pike
Vienna, Virginia 22182
Andrew Kustarz - Executive Chef
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
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
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
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
1) 4 oz. Butter or Margarine
2) 12 Large Shrimp (12 per pound)
3) The prepared Bread Crumbs (see recipe below)
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
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
6) Serve with white wine butter sauce or any other light cream sauce.
The prepared Bread Crumbs
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
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.
In the Studio Kitchen with Andrew Kustarz
(left) and Lindsey Gustin (right)