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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Warm Steak Salad



WARM STEAK SALAD
Morton's Copycat Recipe

Serves 4

1 small head fresh spinach, washed & torn
1 small head romaine lettuce, washed & torn
1 small head iceberg lettuce, washed & torn
1 1/2 cups mushrooms, sliced
2 tablespoons clarified butter
12 (2 oz.) tenderloin medallions
3 teaspoons sesame seeds, toasted
1 red onion, large (sliced 1/8" thick to yield 20 slices)
Oriental Dressing (see recipe below)

Place spinach, romaine and iceberg lettuces in large bowl. Add mushrooms. Set aside. Slice tenderloin medallions in half lengthwise into six pieces (should yield 24 pieces). In saute pan over high heat, melt butter making sure pan is very hot. Add medallions and saute both sides quickly to medium rare (about 2-3 min.). Toss lettuces and mushrooms with Oriental dressing. Divide evenly onto four plates. Divide medallions evenly onto salads and sprinkle with sesame seeds. Arrange red onions evenly on top of medallions. Serve immediately.

Oriental Dressing:
1 1/2 teaspoon fresh ginger, finely minced
1 1/2 teaspoon fresh garlic, finely minced
1 teaspoon crushed red pepper flakes
1/2 cup peanut oil
1/2 cup sesame oil
1/2 cup rice wine vinegar
3/4 cup soy sauce

In a bowl, mix all ingredients together with a wire whisk. Pour into a covered storage container. DO NOT REFRIGERATE. Let stand 24 hours to enhance flavor. Makes about 2 cups.

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