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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Tenderloin Medallions al Forno



TENDERLOIN MEDALLIONS al FORNO

Sprinkle eight two-ounce tenderloins with seasoned salt. Saute them in clarified butter for about two minutes on each side for medium rare. Drop them into an oven safe dish, and ladle them with a tablespoon of chopped garlic and butter. Sprinkle them with 1/8 cup of grated Parmesan and then broil them for 25 seconds.

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