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.
Garlic Rubbed Filet Mignon
GARLIC RUBBED FILET MIGNON
Morton's Steakhouse Recipe
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.