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.

Search

Loading...

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.

Chopped Steak



CHOPPED STEAK
Morton’s  Steakhouse Copycat Recipe

Serves 4

1/2 tablespoon olive oil
1/2 cup finely diced yellow onion
2 pounds ground sirloin
6 tablespoons tomato juice
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 large egg, lightly beaten
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler and position a rack 4 inches from the heating element In a small saute pan, heat the olive oil over medium low heat and saute the onion for 3 to 5 minutes, or until tender and lightly browned. Set aside to cool slightly. In a large bowl, use your hands to gently mix the ground beef with tomato juice, both bell peppers, egg, salt, black pepper and cooled onions

Shape into 4 oval patties, each about 1 inch thick Put the patties on a broiler pan and broil for about 7 minutes. Turn with a spatula and broil the other side for 6 to 8 minutes for medium rare or until the desired degree of doneness.

Notes:  At the restaurant they serve the chopped steaks with caramelized onions, cheddar cheese and mashed potatoes.

Tomato and Mozzarella Salad





TOMATO and MOZZARELLA SALAD
Morton's Steakhouse Copycat Recipe

Serves 2

4 romaine lettuce leaves
2 large beefsteak tomatoes, cored and each cut into 4 slices
8 ounces fresh mozzarella cheese, cut into 8 slices
8 -10 thin slices of prosciutto (about 1 ounce)
8 large fresh basil leaves
olive oil
balsamic vinegar
salt and freshly ground black pepper

Line each of the 2 salad plates with lettuce leaves. Shingle the tomato slices over the lettuce and top with mozzarella slices and prosciutto, shingled also so that they overlap. Tuck the basil leaves between the cheese and ham. Drizzle the olive oil and vinegar over the salad and sprinkle with salt and pepper to taste.  If you prefer, you can serve the oil and vinegar on the side and let your guests dress their own salad.