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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Morton’s Roasted Prime Rib with Shaved Fresh Horseradish


ROASTED PRIME RIB
Morton's the Steakhouse Restaurant Recipe

One (12–14) pound seven-rib aged prime rib
1/2 cup seasoned salt
1 pound fresh horseradish, well washed
1/4 cup Au Jus (optional)

A day before cooking the roast, season it on all sides with the seasoned salt. Transfer the roast to a pan. Cover with aluminum foil and refrigerate overnight.

Position the over rack in the lowest position possible and preheat the oven to 325 degrees. Remove the roast from the refrigerator about 1 hour before roasting and allow to come to room temperature.
Set a rack in a large roasting pan and set the roast on the rack.  Roast for 2 1/2 to 3 hours for medium-rare, or until the roast reaches the desired degree of doneness. The meat will be more well-done at the ends and rarer in the center.

Lift the roast from the pan and set it on a cutting board. Loosely tent the roast with aluminum foil to keep it warm and let the meat rest at room temperature for 15 to 20 minutes.

Using a vegetable peeler, peel the horseradish root. Remove the lip of the roast – the portion on top of the bones in front of the eye – and discard. Starting with the small end, carve the roast into thick pieces. To serve, spoon some of the au jus onto a plate, if desired. Put a slice of meat on top of the sauce.

Using the vegetable peeler, shave 4 to 5 thin slices of horseradish on top of each serving. The horseradish shavings should be as long, thin and dramatic looking as you can make them. Serve with more jus spooned over the meat, if desired. Serves 10 to 12.

Au Jus:
1 cup reconstituted store-bought veal demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
pinch of freshly ground white pepper

In a medium saucepan, combine 1 1/4 cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf and white pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.

Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days. Makes about 1 cup.

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