Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.



Jalapeno Cheddar Scalloped Potatoes

Morton's Steakhouse Copycat Recipe

2 tablespoons butter
1 1/2 cups chopped leeks
3 tablespoons jalapeno chilies
2 tablespoons flour
3 cups half and half
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick

In a large saucepan, heat butter until melted. Stir in leeks and chilies and cook, over medium high heat, stirring until tender, 2 to 3 minutes. Stir in flour and cook, stirring 1 minute. Gradually, whisk in half-and-half and cook, whisking,until mixture boils and thickens; cook 1 minute more. Remove from heat. Stir in 3/4 cup cheese, salt and pepper to taste and potatoes until well mixed and cheese is melted. Spoon mixture into a buttered 8 inch square (2 inches deep) Pyrex glass baking dish. Press down on top to make potatoes even. Cover tightly with nonstick foil.

Bake in a preheated 350 degree oven 45 minutes. Remove foil and continue baking another 35 minutes (put a baking sheet under the dish, if necessary to catch any spillage). Sprinkle top with remaining 3/4 cup cheese and bake 10 to 15 minutes more, until golden and potatoes are tender. Remove from oven and let stand 30 minutes before cutting into squares to serve. Serves 4-6.

Pan Seared Halibu

Morton's the Steakhouse Restaurant Recipe

Mixed Wild Mushrooms:
2 ounces unsalted butter
garlic, sliced very thin
1 tablespoon sliced wild mushrooms
1/4 teaspoon salt
1/8 teaspoon white pepper
2 baguette slices, 1/4 inch thick by 5 inches long
1 tablespoon extra virgin olive oil
1 1/2 tablespoon fresh Parmesan cheese, finely grated
1/4 teaspoon fresh parsley, chopped
1 sprig watercress

Place butter in a saute pan over medium heat. (Medium heat is very important as these mushrooms are cut thick. High heat will burn them before they cook through.) When the butter starts to melt, add the slivered garlic to the pan. Saute the garlic until it softens, about 1 minute. Do not brown the garlic!

Add the mushrooms to the pan. Toss to coat the mushrooms with the butter. Continue to saute, tossing frequently, so the mushrooms and garlic do not burn. Saute until the mushrooms begin to release their moisture. Continue to saute until the mushrooms are soft.

Season the mushrooms with salt and pepper, toss and check the seasoning. Adjust if needed. Meanwhile, quickly dip the baguette slices in olive oil and quickly grill them. Place the baguette slices on the hot square plate. Place the mushrooms over the baguette slices. Grate the fresh Parmesan.

Pan Seared Halibut:
1 tablespoon clarified butter
1 (8 oz.) halibut fillet
1/8 teaspoon salt
1/16 teaspoon pure ground black pepper
1 tablespoon unsalted butter
1 tablespoon capers, drained
1 ounce white wine
salted water (1/4 cup table salt to 1 quart water)

Place the clarified butter in an 8 inch saute pan over medium high heat. Season the halibut on both sides with the salt and black pepper.

When the butter just begins to smoke, place the halibut, skin side removed up, into the pan. Cook for approx. 45 seconds, until golden brown, and flip it over to the other side. Place the pan in a 500 degree oven and bake for 4 to 5 minutes, depending on the thickness of the fillet.

Remove the pan from the oven. Set the cooked halibut to the side. Wipe out the saute pan and place it back on the burner over medium heat. Add the unsalted butter and the capers to the pan. Saute the capers in the butter until the butter starts to barely brown around the edges of the pan, about 45 seconds. Add the white wine to the butter and the capers. Swirl the pan to mix the wine and the butter. Reduce for about 20 seconds and remove from the flame.

Meanwhile, in a small sauce pan with a vegetable basket, place the spring vegetables into the hot salted water in the pan. Cook for 15 seconds until hot.

Remove the vegetables from the water, drain well and center the on the plate. Place the Halibut on top of the vegetables. Spoon the brown butter caper sauce over the Halibut. Arrange the micro greens over the halibut.

Morton’s Roasted Prime Rib with Shaved Fresh Horseradish

Morton's the Steakhouse Restaurant Recipe

One (12–14) pound seven-rib aged prime rib
1/2 cup seasoned salt
1 pound fresh horseradish, well washed
1/4 cup Au Jus (optional)

A day before cooking the roast, season it on all sides with the seasoned salt. Transfer the roast to a pan. Cover with aluminum foil and refrigerate overnight.

Position the over rack in the lowest position possible and preheat the oven to 325 degrees. Remove the roast from the refrigerator about 1 hour before roasting and allow to come to room temperature.
Set a rack in a large roasting pan and set the roast on the rack.  Roast for 2 1/2 to 3 hours for medium-rare, or until the roast reaches the desired degree of doneness. The meat will be more well-done at the ends and rarer in the center.

Lift the roast from the pan and set it on a cutting board. Loosely tent the roast with aluminum foil to keep it warm and let the meat rest at room temperature for 15 to 20 minutes.

Using a vegetable peeler, peel the horseradish root. Remove the lip of the roast – the portion on top of the bones in front of the eye – and discard. Starting with the small end, carve the roast into thick pieces. To serve, spoon some of the au jus onto a plate, if desired. Put a slice of meat on top of the sauce.

Using the vegetable peeler, shave 4 to 5 thin slices of horseradish on top of each serving. The horseradish shavings should be as long, thin and dramatic looking as you can make them. Serve with more jus spooned over the meat, if desired. Serves 10 to 12.

Au Jus:
1 cup reconstituted store-bought veal demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
pinch of freshly ground white pepper

In a medium saucepan, combine 1 1/4 cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf and white pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.

Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days. Makes about 1 cup.

Morton's the Steakhouse Cocktail Recipes

Old Fashioned (muddled) 1910-1920
This is the version we know today.

2 ounces Bourbon or Rye
3 dashes bitters
1 tsp sugar
2 orange slices
2 maraschino cherries
Splash water or soda
Muddle the bitters, sugar, one cherry, one orange and a splash soda.  Remove orange rind. Add bourbon, ice and soda (or water). Garnish with orange slice and cherry.



1 1/2 ounces Beefeater London Dry Gin
1 1/2 ounces French Dry Vermouth
1-2 dashes Orange Bitters

Stir (not shake) all ingredients with ice and twist orange or lemon peel over the top


Morton's Steakhouse Recipe

2 oz Lindemans Kreik (Cherry Lambic)
4 oz Lunetta Prosecco
1/4 oz Three Olives Cherry Vodka
Fresh pitted cherry

Pour all ingredients into a mixing glass. Add 1/2 oz ice and stir for 5 seconds. Strain into a Champaign flute, and garnish with a fresh pitted cherry on a pick set across the top of the glass.

Two Fisted Bacon Burger

Morton’s Steakhouse Restaurant Recipe

4 pounds ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
6 tablespoons (3/4 stick) unsalted butter, softened
seasoned salt
12-18 ounces sliced horseradish cheddar cheese
12 slices thick-cut bacon, cooked until crisp

Preheat the oven. In a large mixing bowl, break up the ground beef, add the egg and tomato juice, and season with salt and pepper Mix gently but thoroughly with your hands or a wooden spoon. Divide the meat into 6 even portions and mold each into a patty about 1 1/2 inches thick and 4 1/2 inches in diameter. With a knife, make 1/8 inch deep crisscrosses on top of each burger.

Brush the inside of each bun with butter and toast in the over, in a toaster oven, or under the broiler, buttered side up, until lightly browned. Remove the hot buns and season each buttered side with seasoned salt. Set aside.

Broil the burgers for 7 to 8 minutes on each side or until medium rare. Lay 3 slices of cheese on each burger and return to the broiler for about 30 seconds or until cheese melts. Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serves 6.