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.

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Cherry Blossom Cocktail



CHERRY BLOSSOM COCKTAIL
Morton’s Copycat 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 half an ounce of ice and stir for 5 seconds.
Strain into a Champagne flute, and garnish with a fresh pitted cherry on a pick set across the top of the glass.

Valentine's Crush Cocktail


VALENTINE'S CRUSH COCKTAIL
Morton's the Steakhouse Recipe

1 ounce Absolut Citron
1/4 ounce Grand Marnier
1/2 ounce Raspberry Puree
Fill to top with Segura Viudas Sparkling

Pour Absolut, Grand Marnier and Raspberry Puree into chilled flute. Slowly add Sparkling wine, filling to the top of the glass.

Cook Steaks like Morton's

An executive chef at Morton's the Steakhouse provides a video cooking demonstration on how to cook the perfect steak just like the one's served at the restaurant.



PORTERHOUSE STEAKS
Morton the Steakhouse Recipe

Makes 6 servings

3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus  (optional)

Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water





Notes:

  • When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.


  • Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
  • Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
  • Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.

Sparkling Cinnamon Apple Cocktail



SPARKLING CINNAMON APPLE COCKTAIL
Morton's Steakhouse Recipe

4 ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green Apple) Lambic
1/2 ounce Monin Honey Syrup
2 ounces hand shaken whipped cream

Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2 spoonfuls of whipped cream. Dust with cinnamon sugar.

Homemade Whipped Cream
Makes six toppings

4 ounces heavy whipping cream
1 teaspoon sugar
1 dash vanilla

Pour all ingredients into shaker. Shake vigorously 25 times. Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake as needed.

Garlic Rubbed Filet Mignon



GARLIC RUBBED FILET MIGNON
Morton's Steakhouse Recipe

Serves 6

4 teaspoons granulated garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
6 (14-oz.) filet mignon steaks, each 2 to 2 1/2 inches thick
vegetable oil cooking spray
6 tablespoons au jus sauce (optional)

To make the rub: Combine the garlic, salt, black pepper and cayenne pepper.

To prepare the steaks: Remove the steaks from the refrigerator. Rub them on both sides with the rub Let them rest at room temperature for 30 minutes Prepare a charcoal or gas grill or preheat the broiler and position the rack 4 inches from the heating element. Lightly spray the grill rack with cooking spray. The coals should be medium hot for the charcoal grill. If using a gas grill, put the burners on high. If using a grill, grill the filets for about 8 minutes. Turn and grill for 6 to 8 minutes for medium-rare or longer until desired degree of doneness. If using the broiler, broil for 9 minutes. Turn and broil for 8 to 10 minutes for medium-rare or longer until the desired degree of doneness. Serve with the au jus spooned over the steaks, if desired.